Beetroot With Almond Paste (Beetroot Kurma)

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

9 thoughts on “Beetroot With Almond Paste (Beetroot Kurma)”

    this recipe sounds interesting. I am going to try it today since it does not contain onion and garlic(monday -fast).will let u know soon.
    sudha borkar

  2. Such a pretty colour! 😀 Did you have it with rice? I’m making your dried green peas pulao right now- it was exactly what i was looking for today- will leave a comment on it after i taste it. 😉

  3. Hey shilpa
    I prepared beetroot korma.It tastes more like sukke so I would name it as beetroot sukke.will have it with rasam and rice.u know I love trying out new recipes.infact I love to cook.MY son is very fussy when it comes to eating. HE LOVES TO EAT NON -VEG DISHES.

  4. Thanks for all your fantastic recipes, I am a frequent visitor and often try out your recipes, they turn out great!! Your recipe for salmon is very unique and sounds delicious. We are trying to eat more fish such as salmon, cod in our house and this recipe sounds very easy and nutritious. Thanks a bunch and keep up the fantastic work!

  5. Shilpa, the beetroot that i bought has long pink/purple stalks and big leaves. Would you happen to know if those are edible as well? If they can be cooked, then can they be used in any of your recipes? Please advise. BTW Thanks a ton for all the authentic recipes on your blog! God bless you!

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top