Ruby Red Kurma with Utsava Spice Blend
Ruby Red Kurma with Utsava Spice Blend
2
15 minutes
20 minutes
Indian
Side dish
Indulge in the vibrant flavors of our Utsava Spiced Ruby Red Kurma, a celebration of rich spices and velvety textures. This festive dish combines the warmth of traditional spices with the exotic allure of ruby red ingredients, creating a culinary experience that delights the senses. Perfectly balanced and irresistibly aromatic, it promises to be a highlight of any meal, offering a taste of festive cheer in every savory bite.
Ingredients
- 3 medium Beets and 5 small potatoes cubed
- 1 red bell pepper
- 2 medium tomatoes
1 tsp SRS turmeric powder
- a pinch of Best Hing Ever
- 2 tsp jaggery shavings or powder
- 2 full tbsp Prana Kitchens Utsava Spice Blend
- 1 cup grated coconut
- 2 tbsp coconut oil
- 1 tbsp ghee
- 1/4 cup of chopped coriander
- Salt to taste
Directions
In a heavy-bottomed pot, add coconut oil. To this add the chopped red bell pepper and saute for 2 minutes.
- Add turmeric and chopped tomatoes and saute for another 2 minutes
- Add the hing, salt, and give it a good mix. Let it cook for about 5 minutes.
- Add this to a blender along with Prana Kitchens Utsava Spice Blend and grated coconut when it cools and give it a good smooth blend.
- While blending, use the same pot to saute chopped beets and potatoes in ghee until the vegetables are cooked.
- Add the ground spice sauce and cook for another 5 minutes until everything is incorporated well with the vegetables.
- Garnish with chopped coriander leaves. You can enjoy the kurma with cooked wild rice or chapatis