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Beetroot Kurma

Every thing about Beetroot Kurma | Vahrehvah :

Generally,  most of us have eaten Kurma/ Korma dishes that are either yellow or white in colour, but hardly anybody must have seen kurma in red colour. Yes! I am talking of the very beautiful, attractive and reddish vegetable that can be eaten raw or cooked……Yeah! Any guesses???? Vah! It’s the BEETROOT.


 Many of us are actually unenthusiastic to beetroot but we must commend the beets in terms of its flavour (having sweet, slightly earthy flavour), smooth and velvety texture and for the radiant dark red/ purple colour or an appealing lurid pink colour it gets when combined with cream or yogurt.


 Beetroot Kurma is a very vibrant, attractive and simply delicious gravy dish made with the goodness and colour of beetroot, potatoes and green peas cooked together in an aromatic spicy kurma masala, and the tang from yogurt and sweetness from the coconut milk. Basically beetroot has a slightly sweet flavour and the kurma masala makes it spicy to contemplate with sweet flavour.  This masala does all the magic in bringing out the delectable flavours and makes the gravy extremely yummy.


Beetroot Kurma tastes extremely well with Kerala parotta and can also be eaten with phulka, paratha or poori etc. Kurma Kurma is commonly known by various names such as qorma, khorma, korma or azid and is a popular dish that originated in South or Central Asia. It is a classic dish traditionally made with an amalgamation of yogurt, cream, nut - seeds pastes,   coconut milk and spices cooked together to make thick sauce or base. To this any type of vegetables or meats can be added.


Korma has its roots in the Mughlai cuisine. Typically, a korma is a distinctive dish where meat or vegetables are braised with water, stock and yogurt or cream. The technique covers many different styles of korma. The aroma and tang of a korma is based mainly on the mixture of spices that includes all types of whole garam masala, red chillies, coriander, cumin, fennel seeds, cashew nuts and poppy seeds combined together to make a aromatic spicy kurma masala which is added along with yogurt, cream and coconut milk and cooked on very slow fire until the gravy becomes thick, creamy and silky.


A kurma can be mildly spiced or fiery and may use meat or vegetables or combination of both. The term Shahi means Royal, used for some kormas namely Shahi Korma indicates its status as an esteem dish, rather than an everyday meal. It is an implausible curry that is thick, rich in taste, creamy based sauce or gravy.


Most kurmas are mildly spicy and combined with almonds, cashew nuts, ground nuts, sesame seeds or grated coconut.  The Indian Kurma is probably one of the oldest side concocted dishes. Simple to prepare and fast to cook! Some of the well known and delicious Korma or Kurma dishes are: Chicken korma, Mutton Kurma, Vegetable kurma, Egg kurma, Navrattan Korma, and many more. Beetroot The combination of beetroot and spices makes this dish unique, tasty and also an ideal dish to tempt kids to eat.


The fragrance of roasted fennel seeds spreads its aroma and taste nicely into the dish to give an amazing tang and punch to the gravy.  The goodness of beetroot is that it contains no fat, has fewer calories and is a great source of fiber.


Most of that beetroots taste sweeter and there is a particular variety called sugar beet which has a high concentration of sucrose. Beets are considered to be highly nutritious and cardiovascular healthy root vegetables. They are also rich sources of magnesium, sodium, potassium and vitamin C. Beetroot is effective in treating blood pressure, gastric ulcer, Cancer, gall bladder & kidney ailments and many more diseases.


How to make Beetroot Kurma


Beetroots, cut into small pieces   -           250 gms

Bay leaves                                         -           3 nos

Cardamom                                        -           2 nos

Cashew nuts                                     -           100 gms

Chilli powder                                   -           2 tbsp

Cinnamon                                         -           2 nos

Cloves                                                -           2 nos

Coconut milk                                   -           ½ cup

Coriander leaves                             -           1 bunch

Coriander seeds                              -           1 tbsp

Cumin Seeds                                   -           1 tsp

Curry leaves                                     -           6 nos

Fennel seeds                                    -           ½ tsp

Ginger garlic paste                          -           1 tsp

Coconut, grated                               -           ½ cup

Green chillies                                   -           4 nos

Green peas                                        -           ½ cup

Lemon juice                                      -           1 tbsp

Mace                                                  -           1 no

Onion, finely chopped                    -           1 cup

Poppy seeds                                     -           1 tbsp

Potato, cut into small pieces         -           250 gms

Red chillies                                       -           4 nos

Star anise                                          -           1 no

Tomato, chopped                             -           3 nos

Turmeric powder                              -           ¼ tsp

Yogurt                                                 -           ½ cup


Take a pan and add coriander seeds, red chillies, cumin seeds, fennel seeds, cashew nuts, poppy seeds, whole garam masala and dry roast them till you get a nice sweet aroma. Add grated coconut and mix all the ingredients into a blender and make a smooth paste. Heat oil in a pan and when it gets hot, add bay leaves, chopped onions, salt, curry leaves, green chillies, ginger garlic paste, turmeric powder, and sauté well until the onions are browned. Add small cubes of beet root and potatoes.


Cook for sometime and add the masala paste and mix. Add yogurt, tomatoes, little water, chilli powder and green peas. Mix and cover the pan with a lit and cook for 25 minutes over slow flame. After 25 minutes, add coconut milk and switch off the flame. Add coriander leaves, lemon juice and mix well. Serve this hot with Kerala parotta. The yummy and delicious taste of beetroot kurma mainly attributes to the natural sweetness and earthy flavours of beetroots combined with traditional aromatic Indian spices concocted together with addition of fresh coconut and cashew nuts paste which enhances the taste and gives a unique richness to the kurma. This is a brilliant way to make kids eat beetroots. Optionally, you can also increase the quantity of potatoes.


To try this fantastic recipe, do watch the video and make this dish for your family.

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