Beetroot Chenna Kurma /Beetroot Chickpea Kurma.


• Beetroot cut in chunks
• One cup boiled chenna
• Green chilli 1 slit into 2
• Ginger garlic paste 1 tspn.
• Onion 1 finely chopped
• Tomato 1 finely chopped
• Cloves 2
• Cinnamon stick 1 inch
• Bay leaf 1
• Cardamom 2
• Turmeric powder
• Cumin Powder ¼ tspn
• Corriander Powder ¼tspn
• Red chilli powder ¼tspn
• Garam masala ¼ tspn
• Thick Coconut milk 1 cup
• Water.
• Oil 2 tbspn
• Salt


• In a wok, add oil. Once it heats, reduce the flame and add Bay leaf, cinnamon stick,  cloves and Cardamom to it.
• Now add the slit green chilli and fry for a minute, later add finely chopped onion.
• Fry and cook until onion turns translucent in color.
• Now add, Ginger garlic paste and saute for 2 minutes.
• Next include, salt, Turmeric powder, Cumin Powder, Corriander powder, red chilli powder and cook until the onion turns dry and absorbs all the flavor.
• Include the finely chopped tomatoes and mix well. Cover and this cook until it blends well and turns into a fine paste.
• Next, add the chopped beetroot to this onion tomato preparation. Cover and cook while you sauté it intermittently.
• Allow the beetroot to cook well in low to medium flame. Once it’s done, add the boiled Chenna / chickpeas to this and mix well.
• Next, add  garam masala and sauté it for about 2 minutes.
• Lastly include one cup of thick coconut milk and water as needed to reduce the thickness as per your choice.
• Now keep the stove in low flame and let this boil for a good 5 minutes, stirring this intermittently.
• Enjoy your Beetroot Chenna Kurma with hot Phulkas or roti/Indian bread.


• You may remove the cinnamon stick, bay leaf, Cardamom and clove before you add the tomatoes
• Add extra green chilli if u want to increase the heat.
• Cook in low to medium flame.
• Do not add water if the coconut milk is thin.


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