Chettinad Beetroot Kurma Recipe
Dive into the vibrant flavors of South Indian cuisine with this delightful Chettinad Beetroot Kurma, a vegetarian dish that’s not just colorful but also bursting with a medley of spices and wholesome ingredients. Perfectly paired with Whole Wheat Lachha Paratha and Boondi Raita, this dish promises to transform your weekday meals into a festive experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroots | 2 (cut into cubes) |
| Green peas (Matar) | 1/2 cup |
| Onion | 1 (finely chopped) |
| Tomato | 1 (finely chopped) |
| Ginger paste | 1/2 tablespoon |
| Garlic paste | 1/2 tablespoon |
| Curd (Dahi/Yogurt) | 1/4 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Bay leaf (Tej Patta) | 1 |
| Curry leaves | 1 sprig |
| Coriander leaves (Dhania) | 2 teaspoons (finely chopped for garnish) |
| Ghee or oil | 1 tablespoon |
| Salt | To taste |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) pods/seeds | 2 |
| Cinnamon stick (Dalchini) | 1 |
| Star anise | 1 |
| Dry red chillies | 3 |
| Cashew nuts | 2 tablespoons |
| Coriander seeds (Dhania) | 2 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Fat | 7 g |
| Sodium | 300 mg |
Preparation Steps
-
Prepare the Chettinad Masala:
To begin the culinary journey of making the Chettinad Beetroot Kurma, start by heating a pan over medium flame. Dry roast all the ingredients listed in the Chettinad masala table, excluding the coconut. Continue roasting until the spices become fragrant, then remove from heat and set aside to cool. Once cooled, transfer the roasted spices to a mixer grinder, add the coconut, and grind them into a smooth paste, using a little water as needed. Keep this aromatic paste aside. -
-
Sauté the Base Ingredients:
In the same pan, add a tablespoon of ghee (or oil) and heat it on medium flame. Introduce the bay leaf and finely chopped onions, sautéing them until they turn translucent, releasing their natural sweetness. Next, toss in the curry leaves, ginger paste, garlic paste, and turmeric powder. Sauté this mixture until the raw aroma of the ginger and garlic dissipates, creating a flavorful base for your kurma. -
Incorporate the Beetroots:
Add the beetroot cubes to the pan and sauté them for about a minute, allowing them to absorb the spices. The vibrant color of the beetroots should begin to brighten as they cook. -
Add the Masala Paste and Simmer:
Now, stir in the prepared Chettinad masala paste and the curd (yogurt). Season with salt to taste, mixing everything thoroughly to ensure the beetroots are well coated with the spices. Cover the pan with a lid and let the gravy simmer for approximately 10 minutes, allowing the flavors to meld beautifully. -
Finish with Peas and Tomatoes:
After the initial simmering time, add the green peas and chopped tomatoes to the kurma. If the gravy appears too thick, you can add a cup of water to achieve your desired consistency. Allow it to simmer for an additional 10 minutes, stirring occasionally, until the vegetables are tender and the kurma reaches a deliciously creamy texture. -
Serve and Enjoy:
Once cooked, remove the pan from the heat and serve the Chettinad Beetroot Kurma hot, garnished with finely chopped coriander leaves. This dish pairs wonderfully with Whole Wheat Lachha Paratha and a side of Boondi Raita, making for a wholesome and satisfying meal that’s perfect for lunch or dinner.
Enjoy Your Culinary Adventure!
With its delightful mix of spices and the earthiness of beetroots, the Chettinad Beetroot Kurma not only satisfies the palate but also nourishes the body. This recipe showcases the rich culinary heritage of Chettinad cuisine, inviting you to explore and indulge in flavors that are both unique and unforgettable.
