Beetroot Kuruma
Ingredients
- 250 gm Beetroot - chopped
- 1 cup Coconut, Fresh / தேங்காய் - grated
- 5 pod Garlic / பூண்டு - chopped
- 1 inch Ginger / இஞ்சி - chopped
- 2 nos Onion / வெங்காயம் - chopped – 2nos
- 2 tbsp Poppy seeds / கசகசா - caution: depending on your country you live, usage of poppy seeds might be prohibited
- 2 tbsp Fried gram / பொட்டுக் கடலை
- 1 inch Cinnamon stick / லவங்கப் பட்டை
- 5 nos Red Chili, Dry / வற மிளகாய் - adjust to your spice level
- 3 nos Cinnamon stick / லவங்கப் பட்டை
- 2 nos Cardamom, Green / ஏலக்காய்
- 1 nos Bay leaf, Dry
- 1 nos Cardamom, Brown / ஏலக்காய்
- 2 tbsp Ghee / நெய்
- 1 tsp Salt / உப்பு - adjust to your taste
Instructions
- Pressure cook beetroot, drain and keep aside
- Grind coconut, garlic, ginger, cinnamon, onion, poppy seeds, fried gram, green cardamom, dry red chili, clove well
- Heat ghee in a pan
- Add bay leaf and brown cardamom
- Add the ground masala paste and sauté well till raw smell goes
- Add beet root, salt and mix well
- Add drained water to above to the required thickness
- Cook in medium flame for 5min, stir occasionally
- Serve hot with rice, rotis or parathas
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