Follow these steps for perfect results
Tomato
finely chopped
Ginger
paste
Onion
finely chopped
Curd (Dahi / Yogurt)
Salt
to taste
Cardamom (Elaichi) Pods/Seeds
Coriander (Dhania) Leaves
finely chopped
Green peas (Matar)
Ghee
or oil
Cloves (Laung)
Turmeric powder (Haldi)
Coriander (Dhania) Seeds
Dry Red Chillies
Cumin seeds (Jeera)
Garlic
paste
Cinnamon Stick (Dalchini)
Fennel seeds (Saunf)
Bay leaf (tej patta)
Beetroots
cut into cubes
Cashew nuts
Star anise
Curry leaves
Dry roast all ingredients mentioned in the Chettinad masala table (except coconut) until fragrant.
Cool the roasted spices and grind them with coconut to a smooth paste, adding a little water.
Heat ghee in a pan on medium flame.
Add bay leaf and chopped onions and fry until translucent.
Add curry leaves, ginger garlic paste, and turmeric powder and sauté until the raw smell of ginger-garlic disappears.
Add beetroot cubes and sauté for a minute.
Add the ground Chettinad masala paste, curd, and season with salt; mix well.
Let the gravy simmer for 10 minutes with the lid on.
Add the green peas, tomatoes, and a cup of water if the gravy is too thick.
Simmer for another 10 minutes and switch off the flame.
Serve the Chettinad Beetroot Kurma.
Expert advice for the best results
Adjust the amount of red chilies to control the spiciness.
Soak cashew nuts in warm water for 30 minutes before grinding for a smoother paste.
Garnish with fresh coriander leaves for added flavor and visual appeal.
Everything you need to know before you start
15 mins
Can be made a day ahead and refrigerated.
Serve hot, garnished with coriander leaves and a dollop of fresh cream or yogurt.
Serve with roti, naan, or rice.
Pairs well with a cooling raita.
Aromatic white wine to complement the spices.
Cooling and refreshing.
Discover the story behind this recipe
Chettinad cuisine is known for its aromatic spices and bold flavors.
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