I started using almonds in my cooking few days ago. I had used it to make pesto because I did not have the nuts required for it. So I thought I could use it in Indian dishes too. The first time I tried it in place of coconut, it worked very well. Unlike peanuts, they don’t give any distinct flavor to the dish. I used to put peanuts in many dishes before and now, I have started using almonds.
So last week I tried this beetroot kurma with almond paste instead of coconut. It turned out great. Here goes the recipe.
2 cups beetroot pieces
1 tea spn mustard seeds
5 curry leaves
1/4 tea spn tamarind extract
Almond powder- Heat oil, fry all the below ingredients and powder them
1 tea spn chana dal
1 tea spn coriander seeds
1 tea spn cumin seeds
1 tea spn urad dal
A pinch asafoetida
2 tbl spn almonds (Use coconut if you don’t have almonds)
4 red chillies
Cook beetroot in pressure cooker. Peel it and cut into small pieces.
Heat oil, add mustard seeds, curry leaves. Add beetroot, salt, tamarind, spice powder, a little water. Mix well. Cover and cook for 2-3mins.
Serve hot with rice or chapati.
Serves : 3-4
Preparation time : 30mins