Beetroot ~ Onion Kismuri (Dry Masala Curry).

“Beetroot ~ Onion Kismuri” … A dry coconut based side dish that goes very well with Dal-BaatH or even roti / chapati … Beetroots are very good for health and are also available all round the year … so go ahead and enjoy this dish … Yummy ….... 

Kismuri is a dry dish almost similar to salad. But we GSB Saraswat Konkani’s Prepare the same with coarsely ground masala too. A dry side dish which is enjoyed along with other dishes as accompaniment. You can prepare the same with Karathe (Karela / Bitter gourd), Suran (Yam), Pagila (spine gourd) and many more veggies. But karathe, suran and tendle are the most famous of all. This dish is simply awesome in taste and can be relished as side dish as it’s dry in texture. Goes very well with Dalitoy and Rice or Roti. I have relished this with Potato Poori too. Kismuri are prepared in two types one with masala and the other just mixing up ingredients and spices. Both taste awesome. I have posted both of them in the blog before. This one for a change I prepared with beetroot and though the recipe method is same I increased the spice level as both onion and beetroot are sweet in nature and the dish needs in much more spice to hold up the taste level. 

Ingredients :

Beetroot : 2 large or 3 medium sized.

Onion : 2 large sized 

Oil : 2 tblsp

Mustard Seeds : 1 tsp

Curry leaves : 8-10

Salt to taste

For Masala : 

Coconut : 1 heaped cup freshly grated.

Coriander Powder : 2 tblsp 

Or

Coriander seeds 2 tsp

Kashmiri Red chilly powder : 3 tblsp 

Or

Kashmiri Red Chillies : 8-10

Tamarind : small marble sized. 

For Tempering:

Oil : 1 tsp

Mustard Seeds : 1 tsp

Curry leaves : 8-10

** Wash, peel off the skin of 2 large or 3 medium sized beetroots. Slice off both the edges and cut them into medium sized cubes. Rinse and put them in a pressure cooker along with one cup of water and pressure cook to 2 whistles. Let the pressure drop on its own. 

** Remove the skin of the onions and cut them also into small cubes similar to the size of beetroot cubes. Keep them ready aside.

** For grinding masala : Add in freshly grated coconut with coriander powder or coriander seeds, kashmiri chilly powder or chillies and a small marble sized tamarind with very little water. The masala should be ground with very little water and should be dry in texture. Sort of crumbling texture. 

** I have used powdered ingredients here and suggest the same as it is easier to grind them than whole ingredients as they may not get crushed and mixed in properly in mixer grinder. The amount of of water added is almost 1 tblsp so it makes it that more difficult while grinding. However, I leave it to you for choice. Remove and keep this aside.

** In a large thick bottomed kadai heat oil, when hot add in mustard seeds, when they begin to splutter add in few curry leaves and then the onion pieces. Fry on medium heat till the onion turn slightly translucent. 

** Now add in the ground masala, salt to taste and mix well. Fry for a few minutes on medium heat till well heated. If you find the masala sticking to the bottom of kadai or getting burnt sprinkle some water and mix well. 

** Lastly add in the cooked beetroot pieces and mix well. Keep stirring and mixing frequently till its evenly heated (Shirshiravche – Konkani word). 

** Cover with a tight lid and cook on low heat for 5 mins stirring in between. Beetroot ~ Onion Kismuri is ready. Serve hot with Dalitoy and Rice as an accompaniment. Goes well with roti / chapatti too.