Ingredients: Beetroots - cut into cubes, cup Green peas (Matar), Onion - finely chopped, Tomato - finely chopped, tablespoon Ginger - paste, tablespoon Garlic - paste, cup Curd (Dahi / Yogurt), teaspoon Turmeric powder (Haldi), Bay leaf (tej patta), sprig Curry leaves, teaspoons Coriander (Dhania) Leaves - finely chopped for garnish, tablespoon Ghee - or oil, - to taste, Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, Cinnamon Stick (Dalchini), Star anise, Dry Red Chillies, tablespoons Cashew nuts, tablespoons Coriander (Dhania) Seeds, teaspoon Cumin seeds (Jeera), teaspoon Fennel seeds (Saunf), Vegetarian diet
Instructions: 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.Once its cool, grind it along with the coconut to a smooth paste adding little water using a mixer grinder and keep aside.Heat ghee in the same pan on medium flame, add the bay leaf and chopped onions and fry until it turns translucent.Add the curry leaves, ginger garlic paste and turmeric powder and saute until the raw smell of the ginger-garlic goes away.Add the beetroot cubes and saute for a minute.Add the ground Chettinad masala paste, curd, season with salt, mix well and let the gravy simmer for 10 minutes with the lid on.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.Serve the delicious Chettinad Beetroot Kurma Recipe along with Whole Wheat Lachha Paratha and Boondi Raita for a weekday lunch or dinner.