In Sri Lanka we cook Beetroot as a curry or stew. Even there are other recipes with beetroot such as beetroot salad. However in Singapore I found Beetroot as a drink together with Carrot & Apple which they call it as ABC drink.

This Sri Lankan Beetroot curry is matching as a side dish with white or red plain rice.Also it adds colour to the meal.

Here is the recipe for beetroot stew/curry prepared in Sri Lankan way.

Ingredients (3-4 servings)

1 medium size Beetroot
1-2 tablespoon oil
½ teaspoon mustard seeds
½ teaspoon fenugreek seeds
1 sprig curry leaves
½ of medium sized onion sliced
1 teaspoon chili powder

1/4 teaspoon turmeric powder
1 teaspoon raw curry powder
½  cup thick coconut milk
1/2 cup water
salt as per taste


Peel the skin of beetroot. wash and slice into small pieces.

Heat the oil in a pan. Fry mustard seeds once oil is heated. Then add fenugreek seeds.

When mustard seeds starts splutter, add curry leaves and onions. Stir until onions are golden brown.

Then add sliced beetroot. Add all other spices & mix well. Cover it & allow to cook about 1 minute in oil.

Then add water & cook about another 10 minutes or until beetroot is done.

Once beetroot is cooked, add thick coconut milk & adjust salt to taste.

Stir well & let it simmer for another 3-4 minutes.

If you like more gravy, remove the pan before it is dried or make it as a dry stew.

Serve hot with rice.