Refer the images for the size of beet root and onions

In a mixer jar grind the ingredients by adding necessary water - 4 medium sized green chillies, ginger and garlic pieces, 1/4 cup coconut cubes, coriander and curry leaves, 1/4 tablespoon Bengal gram dal, 1/4 teaspoon fennel seeds, 1/4 teaspoon cinnamon powder, 1/2 teaspoon poppy seeds

On grinding the above ingredients you will get a greeny paste, now add a portion of grated beet root and tomatoes, (we can use the remaining portion later) and blend it well, you will get a pink coloured paste

To the paste, finally add coriander powder and give a quick blend, now the colour turns reddish pink and keep the paste aside

Heat a pan, add a tablespoon oil, sauté the sliced onions and cook well, once the onions become transparent add the remaining beet root and tomatoes and sauté well

To the beet and onion mix, add the reddish pink ground paste and give a quick mix

Add the necessary water to the mix, followed by chilli powder, coriander powder,curry powder and necessary salt. Cook the kurma well till it starts thickening

Once it reach the thick kurma consistency, garnish with coriander leaves

Serve hot Beet kurma with idly dosa and chapathi