Peas kurma Navaratan kurma
To roast and grind 1: Fennel seeds 1/2 tblsp Garlic 6 pods Cashew nuts 7 Roasted gram | pottukadalai 1/2 tblsp Green chili 1-2 Other ingredients Onion 1 Tomato 1 Garlic pods 6 Cinnamon a small piece Red chili powder 1 tsp Turmeric powder 1/4 tsp Beetroot 2 small (chopped into cubes) Green peas 1/4 cup (optional) Oil 3 tsp Salt as needed
Dry roast cashew nuts, garlic pods, roasted gram(pottukadalai| chutney dal), green chili, fennel seeds in a pan. Allow this to cool.
Grind this into a smooth paste. Keep this aside.
Chop the tomatoes and onions finely. In the pan add oil and add the onions. Saute till it becomes pink. Add the garlic pods. Add the tomatoes now.
Add red chili powder, turmeric powder and salt. Cook for few minutes in low flame till the tomatoes turn mushy.
Add the chopped beetroot and green peas. Adding green peas is optional. Saute it for a minute. Add the ground paste to this.
Add 1 cup of water and transfer this to a pressure cooker and cook for one whistle.
Once the whistle subsides, open the cooker and beetroot kurma is ready. I used the pan just to make the pictures clear to view. Add little water if the kurma is thick.
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