Beetroot Kurma, nutritionally rich beetroot is cooked in coconut based masala gravy. This is a simply delicious gravy and is a perfect accompaniment for chapati, poori or any Indian bread varieties. Rich color of beetroot makes this dish completely appetizing and appealing. It’s totally rich in quantity and the taste is delectable. This can be one of the Party dish as it gives good quantity and also attract the guests with its color. Usually, many of us make Vegetable kurma or Paneer Kurma, but try this beetroot kurma and you would surely enjoy it!
Usually we add Cashews to the Kurma to get creamy texture. However i have not added Cashews here and followed the recipe of my MIL. Check the notes below if you wish to add cashew to make it richer.
Video Recipe of Beetroot Kurma
Notes :
- You can add 7-10 cashew along with the grinding ingredients which would give nice creamy texture (and increase Calories) and thickness to the Kurma. In that case reduce the Roasted Bengal Gram quantity to 1/2 table spoon. Another Tip – Cashews are always creamier if soaked overnight.
- If you don’t like/don’t get Poppy seeds, then replace it with Coconut (additional 2 tablespoon of Coconuts)
- You can replace Beetroot with the vegetable of your choice and make Vegetable Kurma using the same method.
- Adjust the consistency of the Kurma by adding required amount of water
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