Chettinad Beetroot Kurma Recipe
A vegetarian Chettinad recipe with beetroots - cut into cubes, green peas (matar), onion - finely chopped. Ready in 30 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
8 steps- 1
To begin making Chettinad Beetroot Kurma Recipe, heat a pan and dry roast all the ingredients mentioned in the Chettinad masala table except coconut till it gets fragrant and keep aside
- 2
Once its cool, grind it along with the coconut to a smooth paste adding little water using a mixer grinder and keep aside
ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon) - 3
Heat ghee in the same pan on medium flame, add the bay leaf and chopped onions and fry until it turns translucent
onion - finely chopped(1)tomato - finely chopped(1)bay leaf (tej patta)(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2)ghee - or oil(1 tablespoon) - 4
Add the curry leaves, ginger garlic paste and turmeric powder and saute until the raw smell of the ginger-garlic goes away
ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)turmeric powder (haldi)(1/2 teaspoon)sprig curry leaves(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 5
Add the beetroot cubes and saute for a minute
beetroots - cut into cubes(2) - 6
Add the ground Chettinad masala paste, curd, season with salt, mix well and let the gravy simmer for 10 minutes with the lid on
ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)curd (dahi / yogurt)(1/4 cup)salt - to taste - 7
Add the green peas, tomatoes, a cup of water if the gravy is too thick and simmer for another 10 minutes and switch off the flame
green peas (matar)(1/2 cup)tomato - finely chopped(1) - 8
Serve the delicious Chettinad Beetroot Kurma Recipe along with Whole Wheat Lachha Paratha and Boondi Raita for a weekday lunch or dinner
Rate this recipe
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Chettinad Beetroot Kurma Recipe
A vegetarian Chettinad recipe with beetroots - cut into cubes, green peas (matar), onion - finely chopped. Ready in 30 min, serves 4.
Curated byRamesh Kumar🇮🇳
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Directions
8 steps- 1
To begin making Chettinad Beetroot Kurma Recipe, heat a pan and dry roast all the ingredients mentioned in the Chettinad masala table except coconut till it gets fragrant and keep aside
- 2
Once its cool, grind it along with the coconut to a smooth paste adding little water using a mixer grinder and keep aside
ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon) - 3
Heat ghee in the same pan on medium flame, add the bay leaf and chopped onions and fry until it turns translucent
onion - finely chopped(1)tomato - finely chopped(1)bay leaf (tej patta)(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2)ghee - or oil(1 tablespoon) - 4
Add the curry leaves, ginger garlic paste and turmeric powder and saute until the raw smell of the ginger-garlic goes away
ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)turmeric powder (haldi)(1/2 teaspoon)sprig curry leaves(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 5
Add the beetroot cubes and saute for a minute
beetroots - cut into cubes(2) - 6
Add the ground Chettinad masala paste, curd, season with salt, mix well and let the gravy simmer for 10 minutes with the lid on
ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)curd (dahi / yogurt)(1/4 cup)salt - to taste - 7
Add the green peas, tomatoes, a cup of water if the gravy is too thick and simmer for another 10 minutes and switch off the flame
green peas (matar)(1/2 cup)tomato - finely chopped(1) - 8
Serve the delicious Chettinad Beetroot Kurma Recipe along with Whole Wheat Lachha Paratha and Boondi Raita for a weekday lunch or dinner
Rate this recipe
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