Chettinad Beetroot Kurma Recipe: A Flavorful Delight
Chettinad Beetroot Kurma is a savory and aromatic curry that is a perfect combination of fresh vegetables and aromatic spices. Known for its rich flavor and vibrant color, this dish uses the unique Chettinad masala blend, which gives it an unmistakable taste. The use of freshly roasted and ground Chettinad spices not only enhances the flavor but also brings a wonderful depth to the curry. The star ingredient, beetroot, is packed with antioxidants, making it a healthy addition to any meal, promoting better skin, hair, and overall health.
This flavorful curry is a must-try for those who love spicy vegetarian dishes and are looking to add a healthy twist to their daily meals. Whether it’s a regular weekday lunch or a special dinner, Chettinad Beetroot Kurma is sure to impress.
Ingredients Table:
| Ingredient | Quantity |
|---|---|
| Beetroots (cut into cubes) | 2 medium-sized |
| Green peas (Matar) | 1/2 cup |
| Onion (finely chopped) | 1 medium-sized |
| Tomato (finely chopped) | 1 medium-sized |
| 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 leaf |
| Curry leaves | 1 sprig |
| Coriander leaves (for garnish) | 2 teaspoons, finely chopped |
| Ghee or oil | 1 tablespoon |
| Salt | To taste |
For the Chettinad Masala:
| Ingredient | Quantity |
|---|---|
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon stick (Dalchini) | 1 stick |
| Star anise | 1 |
| Dry Red Chillies | 3 |
| Cashew nuts | 2 tablespoons |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Fresh grated coconut (for grinding) | 1/4 cup |
Allergen Information:
This dish contains cashew nuts, yogurt, and coconut, which may be allergens for some individuals. Please take care to substitute or omit ingredients as necessary depending on specific dietary restrictions.
Dietary Preferences:
- Vegetarian: This recipe is completely vegetarian, making it an excellent choice for vegetarians and vegans (if dairy-free yogurt is substituted).
- Gluten-Free: The recipe is naturally gluten-free.
- Nut-Free Option: If you are allergic to nuts, you can omit the cashews from the masala and use a different thickening agent, like ground chickpeas or a small amount of rice flour.
Instructions:
-
Prepare the Chettinad Masala:
- Begin by dry roasting all the ingredients listed for the Chettinad masala, excluding the coconut. Roast until the spices become fragrant, taking care not to burn them.
- Once roasted, allow the spices to cool and grind them into a smooth paste using a small amount of water. Add the coconut while grinding to enhance the paste’s richness and texture. Set the masala paste aside.
-
Cook the Beetroot Kurma:
- Heat the ghee or oil in a pan over medium heat. Add the bay leaf and finely chopped onions. Sauté the onions until they turn translucent and soft.
- Add the curry leaves, ginger-garlic paste, and turmeric powder to the onions. Stir well and sauté until the raw aroma of the ginger-garlic paste dissipates, about 1-2 minutes.
- Now, add the beetroot cubes and sauté them for a minute, allowing the flavors to meld.
- Next, add the ground Chettinad masala paste along with the yogurt (curd). Season the mixture with salt and mix well. Let the gravy simmer for about 10 minutes with the lid on.
-
Add Vegetables and Final Simmer:
- After the 10 minutes of simmering, add the green peas and chopped tomatoes to the curry. Stir everything together and add about 1 cup of water if the curry seems too thick. Allow the curry to simmer for another 10 minutes until the beetroot is tender and the flavors are well-blended.
- Check for seasoning and adjust salt if needed.
-
Finish and Garnish:
- Once the curry has reached your desired consistency, remove it from the heat. Garnish with freshly chopped coriander leaves for a fresh burst of flavor.
Serving Suggestions:
Chettinad Beetroot Kurma pairs beautifully with Whole Wheat Lachha Paratha or Boondi Raita, making it an ideal dish for both lunch and dinner. Its spicy and aromatic flavor complements the mildness of the paratha and the cooling effect of the raita. This makes it a wholesome, satisfying meal for any occasion.
Conclusion:
Chettinad Beetroot Kurma is an aromatic, flavorful curry that brings together the best of Chettinad cuisine’s spice mastery with the health benefits of beetroot. This dish is not just delicious, but also packed with nutrients, making it a great choice for a wholesome meal. The perfect balance of spicy, tangy, and earthy flavors will surely make it a family favorite. Whether you’re looking for a vibrant lunch or a flavorful dinner, this recipe is sure to satisfy your cravings and nourish your body.
