Beetroot Kuruma

Beetroot Kuruma is a delicious and colorful Indian dish made with beetroot as the main ingredient. It’s a vegetarian curry that features beetroots cooked in a flavorful and aromatic coconut-based gravy. The dish is known for its vibrant red color and rich taste. It often includes a blend of spices, coconut, and other ingredients that create a creamy and hearty curry. Beetroot Kuruma is not only visually appealing but also a nutritious and tasty way to enjoy this root vegetable in a different culinary style.

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Beetroot Kuruma

"Indulge in the vibrant charm of Beetroot Kuruma, where tender beetroots dance in a luscious coconut-based melody, creating a symphony of flavors that's both visually stunning and delectably delightful."

Course Dinner, Lunch, Main Course

Cuisine Indian, South Indian

Keyword Beetroot Gravy, Beetroot Kuruma, Coconut Beetroot Kuruma, Gravy

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 pax

Author Dhivya Krishna Kumar

Equipment

• 1 Kadai
• 1 Spatula

Ingredients

• Beetroot – 2 nos / 150 grams
• Oil – 2tbsp
• Onion – 1 Large size
• Tomato – 2 nos
• Ginger/Garlic Paste – 2 tsp
• Green Chilli – 2 nos
• Salt – as required
• Coconut – 20 nos (diced)
• Jeera – 1/2 tsp
• Pepper – 1/2 tsp
• Fennel Seeds / Sombu – 1 tsp
• Kulambu Masala – 2 tsp
• Curry Leaves – 1 string

Instructions

• Place and preheat the pan / kadai.
• Add 2 tbsp of oil on to it.
• Add in finely chopped onion and allow it to turn pale.
• Add chopped tomatoes and cook until they become soft.
• Saute it till it gets smashed well.
• Later add ginger/garlic paste on to it and saute it for few minutes.
• Add the diced beetroots to the pan.
• Next add green chillies on to it and saute it for few minutes.
• Now add required amount of salt on to it.
• Next add required amount of water to the mixture. (250 to 300 ml approximately)
• Allow it to boil until beetroot is half cooked.
• Later add the grided coconut masala mixture to the content.
• Mix everything well and let it simmer on low heat until the beetroots are tender and the flavors are well infused.
• Once the beetroot is cooked, garnish the kuruma with fresh curry leaves.
• Your Beetroot Kuruma is ready to be served! Enjoy it hot with rice, roti, idly or dosai of your choice.

Notes

Pictorial Guidance:

 

Place and preheat the pan / kadai. and add 2 tbsp of oil on to it.

Add in finely chopped onion and allow it to turn pale.

Add chopped tomatoes and cook until they become soft.

Saute it till it gets smashed well.

Later add ginger/garlic paste on to it and saute it for few minutes.

Add the diced beetroots to the pan.

Next add green chillies on to it and saute it for few minutes.

Now add required amount of salt on to it.

Next add water to the mixture.

(250 to 300 ml approximately)

Allow it to boil until beetroot is half cooked.

Add diced coconut, fennel seeds, jeera and pepper to the jar.

Next add Kulambu powder to the jar.

Then grind the mixture to the fine paste. Add reqiured amount of water to it.

 

Later add the grided coconut masala mixture to the content.

Mix everything well and let it simmer on low heat until the beetroots are tender and the flavors are well infused.

Once the beetroot is cooked, garnish the kuruma with fresh curry leaves.

Your Beetroot Kuruma is ready to be served! Enjoy it hot with rice, roti, idly or dosai of your choice.

Related cuisines which might interest you:

Dosa Maavu Paniyaram Garlic Chutney Bachelor Coconut Chutney Mutton Soup Tomato Thokku