Beetroot - Senkizhangu/Akkarakkizhangu 1 no.
Onion - Vengayam - 1 no.
Tomato - Thakkali - 2 nos.
Ginger - Inji - small quantity
Garlic - Poondu - 3 flakes
Grated/Shredded coconut - Thuriviya thengai - 1/2 cup
Green chillies - Pachai milagai - 3 nos.
Poppy seeds - Kasakasa - 1 table spoon
Cumin seeds - Jeeragam - 1 table spoon
Turmeric powder - Manjal podi - 1 tea spoon
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander leaves - Kothamali - small quantity
Garam masala powder - Garam masala thul - 1 tea spoon
Oil for frying
Salt to taste
- Wash and peel off the skin from beetroot and cut into small pieces and boil it till it becomes soft. Boil it after adding a little salt. Grind ginger and garlic and make to a paste. Grind coconut, poppyseeds, cumin seeds and green chillies and make to a paste. Popppy seeds has to be either fried or soaked in water for some 10 minutes before grinding. Chopp onions, tomatoes and keep other ingredients ready.
- Heat oil in a pan/kadai, add little garam masala, ginger-garlic paste, chopped onions, tomatoes and fry for some time. Then add red chilly powder, turmeric powder and salt and mix it well. Now add boiled vegetables to it and mix it well. Finally add grinded coconut paste and garnish with coriander leaves.
Beetroot kuruma is delicous and ready to be served. Serve with idly, chappathi or puri. It can be served for 4 people. It requires some 20 minutes to prepare.
Note: Always use fresh vegetables while cooking.
Optional: Ingredients can be added/removed
I take a vitamin every day. It's called a steak-Leo Benvenuti and Steve Rudnick