Pink Kurma
Recipe by Brinda Rajasekar
(REVT - Lakshmi - Uma- Brinda)
This striking beetroot and potato kurma is a feast for both the eyes and the palate. By using coriander powder instead of garam masala, the flavor profile becomes more mellow and citrusy, allowing the natural sweetness of the beetroot and the richness of the coconut to truly shine.
Ingredients
Vegetables: 2 medium Beetroots (cubed), 2 medium Potatoes (cubed), 1 large Onion (finely sliced), 1 Tomato (chopped).
The Spice Paste: ½ cup Fresh grated coconut, 1 tsp Fennel seeds (Saunf), 5-6 Cashews (soaked for 10 mins).
Aromatics & Spices: 1 tsp Ginger-garlic paste, 2 Green chilies (slit), 1 sprig Curry leaves, 1 tsp Coriander powder, ¼ tsp Turmeric powder.
Whole Spices: 1 small Cinnamon stick, 2 Cloves, 1 Cardamom pod.
The Finish: 1 cup Thick coconut milk, Fresh coriander leaves, Salt to taste, 1 tbsp Oil or Ghee.
Method (One-Pot Stovetop)
Prepare the Coconut Paste: Grind the coconut, fennel seeds, and cashews with a splash of water until it forms a smooth, buttery paste. Set aside.
The Tempering: Heat oil or ghee in a heavy-bottomed pot or kadai over medium heat. Add the cinnamon, cloves, and cardamom. Once they release their aroma, add the onions, green chilies, and curry leaves. Sauté until the onions are golden brown.
Sauté Aromatics: Add the ginger-garlic paste and sauté for 1 minute. Add the tomatoes and cook until they are soft and the oil starts to separate.
Toast Spices: Stir in the coriander powder, turmeric, and salt. Cook for 30 seconds to wake up the flavors.
Slow-Cook the Veggies: Add the raw cubed beetroot and potatoes. Stir well to coat them in the masala. Pour in about 1.5 to 2 cups of water. Cover the pot with a tight lid and simmer on medium-low heat for 15–20 minutes.
Check occasionally; if the water dries up before the veggies are fork-tender, add another half cup of warm water.
Add Coconut Paste: Once the beetroot and potatoes are fully cooked, stir in the prepared coconut-fennel paste. Let it simmer uncovered for 5 minutes to thicken the gravy.
The Creamy Finish: Reduce the heat to the lowest setting. Pour in the thick coconut milk. Stir gently for 1 minute just to heat it through. Do not boil, as coconut milk can split at high temperatures.
Garnish: Turn off the heat and top with plenty of fresh coriander.
Pro-Tip for Stovetop
Since we aren't using a pressure cooker, cut your beetroot and potato into smaller, uniform cubes (about 1/2 inch). This ensures they cook at the same rate and stay tender rather than crunchy.
