n First grind the items mentioned under “To grind” to a smooth paste along with required water.nn Heat the oil in the pressure cooker pan. Add the items mentioned under “To temper” to the cooker pan in the order given. Once the fennel seeds turn golden brown, add the onion and saute until golden brown.nn Add the chopped beetroot and saute for 1 min until combined.nn Now add the chopped tomato, salt and saute until the tomato turns mushy.nn Add the ground paste, sambar powder, garam masala and saute until the oil starts to ooze out.nn Add about 2 cups of water, mix well and pressure cook the kurma for 5 whistles. Turn off the flame and wait until the pressure subsides. Open the lid, garnish with coriander leaves.nn Serve hot with rice or idli, dosa or indian breads.n