Chettinad Beetroot Kurma Recipe

Step 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

Step 2: Once its cool, grind it along with the coconut to a smooth paste adding little water using a mixer grinder and keep aside

Step 3: Heat ghee in the same pan on medium flame, add the bay leaf and chopped onions and fry until it turns translucent

Step 4: Add the curry leaves, ginger garlic paste and turmeric powder and saute until the raw smell of the ginger-garlic goes away

Step 5: Add the beetroot cubes and saute for a minute

Step 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

Step 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

Step 8: Serve the delicious Chettinad Beetroot Kurma Recipe along with Whole Wheat Lachha Paratha and Boondi Raita for a weekday lunch or dinner