Beetroot kurma - By Vahchef @ vahrehvah.com | Vahchef - VahRehVah

This an another variation of popular south indian kurma goes very well with parotas

http://www.vahrehvah.com/beet-root-kurma-1


Ingredients:
Beet root 250 g
Potato 250 g
Red chilly 4 n
Coriander seeds 1tbs
Cumin seeds 1 ts
Fennel seeds ½ ts
Cashew nuts 100 g
Poppy seeds tbs
Cloves 2 n
Cinnamon 2n
Mace 1 n
Cardamom 2 n
Star anise 1 n
Grated coconut ½ cu
Bay leaves 3 n
Onion chopped 1 c
Curry leaves 6 n
Green chilly 4 n
Ginger garlic paste 1 tb
Turmeric ¼ ts
Yogurt ½ c
Tomato 3 n
Green peas ½ c
Chilly powder 2 tb
Coconut milk ½ c
Coriander leaves 1 b
Lemon juice 1 ts

Directions:

Take a pan put it on the flame add coriander seeds, red chilly, cumin seeds, fennel seeds, cashew nuts, poppy seeds, whole garam masala, dry roast them, and add grated coconut and make a paste.

Heat oil in a pan add bay leaves, chopped onions, salt, curry leaves, green chilly, ginger garlic paste, turmeric, add small cubes of beet root, and potatoes, cook for some time and add the made paste, add yogurt, and add tomatoes, water, chilly powder, add green peas, lid on and let it cook for 25 minutes in a slow flame. After 25 minutes add coconut milk and switch off the flame, and add coriander leaves, lemon juice.

Serve this hot with kerala paratha.

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