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."
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:
