- Yield : 6
- Servings : 5
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
As you can see this is a very colorful dish. Another dish that is very popular among us all sri lankans. Beetroot Curry is prepared with a short period of time.
Tempered with cumin adds aroma and extra taste in the dish.
Hope you all enjoy.
Also known as Table Beet, Garden Beet & Red Beet is a popular vegetable in our country. I have used the Red Beet for my dish. This dish give a additional beauty to our rice & curry menu because of its colour. This could be prepared in many ways, and the deep red roots of Beetroot are eaten either grilled, boiled or roasted. This has a sweet taste as well. Hope you will all enjoy this beetroot curry.
- 300 grams Beetroot
- 1 tablespoon oil
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 2 curry leaves
- ½ onion chopped fine
- 1 kocchi chilli
- ¼ tsp chilli powder
- 1/4 tsp curry powder
- 1/2 cup coconut milk
- 1/2 cup water
Peel the beetroot wash and cut the beetroot into small cubes and set aside.
fry the mustered seed and frnugreek together for a sec..... add onion curry leaves and kocchi in to it.
reduce the heat and add the chilli powder and curry powder too.
add beet in to it..and add some water,
bring it to boil & cook for 10 minutes.
finally add the thick coconut milk and reduce fire,allow to simmer for a little while.
add seasoning and take off from the fire