Friday, 24 January 2014

Beetroot Kabuli Channa Kurma

Beetroot Kabuli channa Kurma is a a typical south Indian style of kurma made using coconut.
The sweetness of beetroot adds a different taste to the kurma.

Makes: 6-8 Servings

2 Medium sized Beetroot(Peeled and chopped)
1 cup Kabuli channa
1 Medium sized Onion thinly sliced juliennes
2 small Tomatoes finely chopped
1/2 Tablespoon Saunf/Fennel seed
1 Table spoon Red chillie powder
1/2 Tablespoon Garam masala powder
Salt as per Taste

Grind in to a wet Paste
1 cup shredded coconut
1/2 cup Fried Gram/Pottu Kadalai
A small piece of Ginger
10-12 Garlic Pod

For Garnishing
Finely chopped Coriander Leaves

Soak Kabuli channa overnight
Pressure cook Kabuli channa and Beetroot with 1 cup of water and little salt.
Heat oil in a Kadai add saunf, Onion and fry for 2-4 minutes.
Add Tomatoes and fry for another 2-4 minutes.
Now add Kabuli channa and beetroot(along with the water in which its been cooked)
Now add the ground masala, red chillie powder, garam masala powder, salt and boil for 5-10 minutes(if the kurma becomes too thick another cup of water can be added)
Switch off the flame transfer to serving bowl.
Garnish with coriander and serve with chapati/Poori.

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