Simple Side Dish Beetroot Capsicum Kurma for Chapathi,Roti,Paratha,Poori By Raji's Smart Kitchen "Cook Food in a Smart Way"
Hello Readers,How are You? I hope you all are fine.Daily for chapathi,poori
we cook different side dishes like paneer masala,veg gravy,non veg
gravy,etc.,For today's lunch,I tried a kurma recipe with beetroot and
capsicum for chapathi.It was awesome taste and my family members enjoyed it
very much.Here I share that recipe of how to make the Simple Side Dish Gravy
Beetroot Capsicum Kurma which I have tried.
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Beetroot Capsicum Kurma is a simple and easy kurma for chapathi,poori.You can also pack this kurma for lunch with chapathi.Here for this kurma I didn't use coconut instead I grind 2 spoon of kurma to get a thick consistency.You can also add coconut paste to it or you can cook it in a pressure cooker to get this consistency.Come on lets see the required ingredients and the step by step instruction for this recipe.
Method:
Recipe:
| Preparation Time: 10 Minutes | Cooking Time: 20 Minutes | Serving: 4 |
Ingredients:
Beetroot(Cubed) 2 Nos.
Capsicum(Cubed) 2 Nos.
Onion(Sliced) 2 Nos.
Tomato(Sliced) 1 Nos.
Green Chilly 2 Nos.
Ginger Garlic Paste 1 Tsp.
Turmeric Powder 1/4 Tsp.
Red chilly Powder 2 Tsp.
Coriander Powder 1 Tsp.
Garam Masala Powder 1 Tsp.
Green Cardamom 1 Nos.
Cinnamon Sticks 1 Nos.
Cloves 3 Nos.
Fennel Seeds(Perujeeragam/Sombu/Saunf) 1 Tsp.
Coconut Oil 1 Tbsp.
Water as Required.
Salt as Required.
Curry Leaves Few.
Coriander Leaves Few.
Step By Step Instructions:
- Heat 1 tbsp coconut oil in a pan.Season with 1 tsp fennel seeds,3 cloves,1 cardamom,1 stick cinnamon and few curry leaves.
- Add 2 sliced onion and 2 green chilly,saute it for 1 minute.Add 1 tsp ginger garlic paste,saute it well until the raw smell goes out.
- Add a sliced tomato,saute it well by adding required salt.
- Add 1/4 tsp turmeric powder,1 tsp coriander powder,2 tsp red chilly powder to it and fry for 1 or 2 minutes.
- Now add the cubed beetroot and capsicum,mix it well.Add 1 tsp garam masala powder and saute it for 1 minute.
- Take 1 or 2 full spoon of gravy in a mixie jar and grind it to a smooth paste and keep it aside.
- Add required water to the remaining gravy,cover and cook the vegetables well.
- Now add the grinded paste to it,mix and cook for 1 minute.This makes the gravy thick.
- Turn off the stove.Garnish with few coriander leaves.
- Now our Beetroot Capsicum Kurma is ready.Enjoy...
Pictorial Description:
Chop the ingredients as mentioned.
Heat coconut oil in a pan and season it with fennel seeds,cinnamon,cardamom,cloves and curry leaves.
Add onion and green chilly,saute it for 1 minute.
Add ginger garlic paste and fry until raw smell goes out.
Add tomato and saute.
Add required salt and fry it well.
Add turmeric powder,red chilly powder,coriander powder and saute until raw smell goes out.
Add beetroot and capsicum and give a good mix.
Add garam masala powder and fry for 1 minute.
Take 1 or 2 spoon of gravy in a mixie jar.
Grind it to a paste.Keep it aside.
Add required water to the remaining gravy.
Cover and cook.
Now add the grinded paste to it and cook for 1 minute.
Turn off the stove.Garnish with few coriander leaves.
Now Our Beetroot Capsicum Kurma
is ready.Enjoy...
Note:
For kurma recipes coconut oil is the best choice.You can also use other cooking oils except strong flavoured oil like groundnut oil,sesame oil,etc.,
Serving Suggestions:
This kurma recipe can be served with chapathi,poori,pulav,dosa,idly.
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