This is a simple and easy Beetroot curry from Sri Lanka.I cook beetroot in this method when I am in a hurry to cook. When it is cooked in thick coconut milk as a dry curry, it tastes much and well goes with plain rice. I really like to add the leaves of the beet to the curry. But most of the time I can’t find beetroots with the leaves.
Usually in Sri Lankan cuisine, we can find different method of cooking the same vegetable simply by changing an ingredient or by simple change to the method of cooking. Earlier I shared another beetroot recipe which I tempered onions and other ingredients. If you like to try different recipes with the same vegetables, try this too. And don’t forget to tell me how the outcome is…
Anyway,without much talking, here is the simple recipe for Beetroot curry.Hope you will like it.
Ingredients: (for 3-4 servings)
250g Beet roots
½ medium sized onion sliced
2-3 green chili sliced
1 tsp red chili powder
1 sprig curry leaves
1inch piece pandan leaf/(rampa) (optional)
¼ tsp turmeric powder
1 tsp raw curry powder
1/2 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1/2 cup thick coconut milk
1 cup thin coconut milk
Peel the skin of beetroots, wash, and slice into small pieces. Keep in a pot.
Add all the spices under ingredients list together with, onion, rampa & curry leaves.
Mix all & add thin coconut milk. Cover & cook in medium flame.
Once beetroot is well cooked add thick coconut milk. Mix well.
Adjust salt to taste.
Simmer till the curry becomes dry.
Beetroot curry is ready to serve with plain rice.
If you like you can temper it, but this version is more healthier if you concern the oil intake.
Serve & enjoy!