Beetroot kurma

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 - beetroot
  • 1 - onion
  • 2 - tomatoes
  • ginger, a small quantity
  • 3 pods - garlic
  • 1/2 cup - grated/shredded coconut
  • 3 - green chillies
  • 1 tbsp - poppy seeds
  • 1 tbsp - cumin
  • 1 tsp - turmeric powder
  • 1 tbsp - red chilli powder
  • coriander leaves, a small quantity
  • 1 tsp - garam masala powder
  • oil for frying
  • salt to taste

How to Make Beetroot kurma

  • Wash and peel off the skin from the beetroot, cut it into small pieces and boil it till it becomes soft with a little salt.
  • Grind ginger and garlic to a paste.
  • Grind coconut, poppy seeds, cumin and green chillies to a paste.
  • Poppy seeds have to be either fried or soaked in water for some 10 mins before grinding.
  • Chop onions, tomatoes and keep other ingredients ready.
  • Heat oil in a pan/kadai, add some garam masala, ginger-garlic paste, chopped onions, tomatoes and fry for some time.
  • Then add red chilli powder, turmeric powder and salt and mix it well.
  • Now add boiled vegetables to it and mix it well.
  • Finally add ground coconut paste and garnish with coriander leaves.
  • Recipe courtesy: