How To Make Chettinad Beetroot Kurma Recipe

To begin making Chettinad Beetroot Kurma method, mildly hot a pot and arid char all the elements mentioned in the Chettinad masala table except coconut till it gets fragrant and keep aside.Once its cool, grind it along with the coconut to a velvety paste adding little moisture using a mixer grinder and keep aside.mildly hot ghee in the same pot on medium flame, stream in in the bay leaf and minced onions and shallow fry until it turns translucent.stream in in the curry leaves, ginger garlic paste and turmeric ground mix and saute until the raw smell of the ginger-garlic goes away.stream in in the beetroot cubes and saute for a minute.stream in in the ground Chettinad masala paste, curd, seasoning with seasoning, swirl around well and let the broth low-boil for 10 moments with the lid on.stream in in the green peas, tomatoes, a cup of moisture if the broth is too thick and low-boil for another 10 moments and switch off the flame.dish up the inviting Chettinad Beetroot Kurma method along with Whole Wheat Lachha Paratha and Boondi Raita for a weekday lunch or dinner.