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CuminPeppers

Beetroot kurma

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

For Grinding:
  • ½ cup coconut (shredded)
  • 3 green chilly
  • 10 cashews / 4 tsp roasted gram
  • 1 tsp fennel seeds
  • 1 tsp poppy seeds
  • water little bit to grind
To cook:
  • 2 tbsp oil
  • 1 star anise
  • 3 cloves
  • 3 cardamom
  • 1 kapok bud(Marathi mokku)
  • 1 bay leaf
  • few curry leaves
  • 1 onion (chopped)
  • 1 tbsp ginger garlic paste / crushed
  • 250 gm beetroot
  • ¼ tsp turmeric powder
  • 1 cup water
  • Coriander leaves for garnish
  • salt to taste

Method
 

For grinding:
  1. In a blender jar, add, coconut, green chilly, cashews/roasted gram, fennel seeds, poppy seeds. Add a little bit of water
  2. blend into a fine paste and keep aside
To cook:
  1. Firstly, Heat the oil in a pressure cooker, add all the spices(bay leaf, cloves, cinnamon, kapok bud, cardamom, star anise, and curry leaves
  2. Add chopped onion and ginger-garlic, Saute it till turns into translucent
  3. Now add in chopped beetroot and mix well
  4. Put turmeric powder and salt
  5. Pour a cup of water, cover the lid, pressure cook for 2 whistles
  6. After pressure released, open the lid, Add the ground paste, and mix well
  7. Bring into a boil and turn off the flame
  8. Finally, garnish with coriander leaves.