April 3, 2015

Home-style Beetroot Kurma

How to make Beetroot Kurma/Beets simmered in a Coconut-Poppy seeds gravy

       You would all know about the popular Vegetable Kurma, that's commonly available in restaurants & also made at home on special occasions to accompany our Indian flat breads. But this vibrant, deep hued & unpretentious Kurma is not easily found outside, of our homes. Simple, but delicious - this Beetroot kurma can be served with Milk Poori, Roti or Paratha. This also makes your ordinary steamed rice, delectable & comforting. Even if beets are not your favorite, go ahead and try this version. Who knows - you might change your mind about this humble taproot, after all :)

      This is a home-style Kurma and is of a thinner consistency. If you prefer, you can reduce the amount of water used. Sharing my (joy) MIL's recipe with my friends at CCChallenge.

Home style Beetroot Kurma, Beetroot Kurma, Beetroot kurma with coconut & poppy seeds gravy.

Ingredients for 4 to 6 servings:

3 medium sized, Beetroots
1/2 an Onion - diced
1 or 2 Green chillies,scored
6 or more pods of Garlic - peeled & cut in half
A few Curry leaves
Cardamom/Elaichi - 2 pods
A Bay leaf
1 Tsp Saunf/Fennel seeds
Tamarind pulp - 1 Tsp
1/2 Tsp Chilli powder/Paprika
1/4 Tsp Cinnamon powder or 1 inch of whole Cinnamon
1 Tbsp - Oil
About 500 ml of Water

To grind to a paste:

1.5 Tbsp Khus-Khus/Poppy seeds, soaked in just enough hot water for 10-15 mins.
1/2 Cup grated Coconut

Beetroot kurma with coconut & poppy seeds.

Stove Top Method:

  • Wash, trim the edges, cut the Beets into two or four pieces & pressure cook or boil them until tender and (using a small spoon) peel off the skin when cool and dice.
  • Heat oil in a pan, on a medium heat; add Fennel seeds, Cardamom, Bay Leaf, Curry leaves, scored green chilli and garlic. Saute for a couple of minutes, then add the onion and saute for a few more minutes, until onion & garlic are done. Add the boiled & diced beets to the pan & toss for a few seconds.

  • Grind Coconut & Poppy seeds with the water into a paste & set aside.
  • Add the ground Coconut paste, Salt, Tamarind pulp, Water & stir in. Follow with Turmeric powder, Cinnamon powder & Chilli powder. Give it a stir & let it come to a boil.

  • Check seasoning & simmer for a few minutes until desired consistency is achieved. 
  • Serve hot with steamed rice or any flat bread. 


  • If using whole Cinnamon, add it to the oil, along with the fennel seeds & fry. If Cinnamon powder is added at this stage, there is a high chance of it burning.

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