Tuesday, 11 August 2020

BEETROOT KURMA/GRAVY/பீட்ரூட் குருமா/கிரேவி/चुकंदर ग्रेवी

Beetroot is a humble root vegetable, having immense nutritional benefits that promise health, unparalleled flavour and taste, unique ruby red colour. Moreover, it lends itself to the culinary variations to satisfy our taste buds. It is low in calories. It reduces blood pressure, aids in the production of red blood corpuscles and itis a natural blood purifier. It is bundled with rich iron content so that it maintains the haemoglobin levels. It boosts metabolism and strengthens the digestive system.

This recipe is a quick fix accompaniment prepared with beetroot cubes in the coconut masala base.


Beetroot 250 gm
Shredded Coconut one bowlful
Raw coriander powder 1.5 tsp
Roasted Cumin powder
Fennel seeds 1/2  tsp+1/4 tsp
Turmeric 1/4 tsp+/4 tsp
Garlic 2 pcs
Curry leaves 2 sprigs+10 leaves
Tomato half chopped 
Pepper powder 1/ tsp
Water 1/2 cup+1 cup+rinsed water 1/2 cup
Groundnut Oil 2 tbsp
Mustard seeds/Fennel seeds 1/2 tsp
Bellary onion one chopped
Stone flower a tiny bit
Cloves 2 pcs
Bay leaf one
Green Chilly one pc, slit
Rock salt 1/2 tsp
Coriander greens optional
Star anise one pc


Wash the beetroot thoroughly.
Peel off the skin.
Chop the beet into cute cubes.
In a mixer jar, add shredded Coconut, coriander powder, cumin powder, Fennel seeds
Pepper powder, garlic cloves, curry leaves, turmeric and water 1/2 cup.
Grind to a fine paste.
Set ready.
Heat the pan on medium heat.
Add fennel seeds to fry.
Add bellary onion 🌰 slit green chilly🌶 and curry leaves.
Saute for a while until onion fried translucent.
Add beet-cubes and chopped half tomato.
Saute for a while.
Add a tiny stone flower, cloves and star anise.
Add turmeric.
Saute for a while on medium heat.
Transfer the ground masal paste.
Saute for five seconds until the raw smell goes off.
Add one cup water along with rinsed water.
Add rock salt.
Let cooking for 15 minutes on low-medium heat until the beets cooked soft.
Garnish with coriander greens.
A very good accompamiment to chapatis, Pooris, Rotis and nans.
Ready to serve

Cooking time 30 minutes.
Yield: 2 persons.


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