Chettinad Beetroot Kurma

Name: Chettinad Beetroot Kurma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Beetroots cut into cubes; 1/2 cup Green peas (Matar); 1 Onion finely chopped; 1 Tomato finely chopped; 1/2 tablespoon Ginger paste; 1/2 tablespoon Garlic paste; 1/4 cup Curd (Dahi / Yogurt); 1/2 teaspoon Turmeric powder (Haldi); 1 Bay leaf (tej patta); 1 sprig Curry leaves; 2 teaspoons Coriander (Dhania) Leaves finely chopped for garnish; 1 tablespoon Ghee or oil; Salt to taste; 3 Cloves (Laung); 2 Cardamom (Elaichi) Pods/Seeds; 1 Cinnamon Stick (Dalchini); 1 Star anise; 3 Dry Red Chillies; 2 tablespoons Cashew nuts; 2 tablespoons Coriander (Dhania) Seeds; 1 teaspoon Cumin seeds (Jeera); 1 teaspoon Fennel seeds (Saunf)

open_in_newFrom another website: Archanas Kitchen

Beetroot and green peas are cooked in a spiced Chettinad masala with curd to make a tasty kurma. Serve it with paratha and boondi raita for lunch or dinner.

schedulePrep

10 min

local_fire_departmentCook

20 min

groupServes

Ingredients

As listed on Archanas Kitchen

2 Beetroots cut into cubes
1/2 cup Green peas (Matar)
1 Onion finely chopped
1 Tomato finely chopped
1/2 tablespoon Ginger paste
1/2 tablespoon Garlic paste
1/4 cup Curd (Dahi / Yogurt)
1/2 teaspoon Turmeric powder (Haldi)
1 Bay leaf (tej patta)
1 sprig Curry leaves
2 teaspoons Coriander (Dhania) Leaves finely chopped for garnish
1 tablespoon Ghee or oil
Salt to taste
3 Cloves (Laung)
2 Cardamom (Elaichi) Pods/Seeds
1 Cinnamon Stick (Dalchini)
1 Star anise
3 Dry Red Chillies
2 tablespoons Cashew nuts
2 tablespoons Coriander (Dhania) Seeds
1 teaspoon Cumin seeds (Jeera)
1 teaspoon Fennel seeds (Saunf)

Source

Recipe by Nithya Anantham on Archanas Kitchen. The full method is on the original page.

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