Beetroot Curry

  • 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
  • salt


Step 1

Peel the beetroot wash and cut the beetroot into small cubes and set aside.

Step 2

fry the mustered seed and frnugreek together for a sec..... add onion curry leaves and kocchi in to it.

Step 3

reduce the heat and add the chilli powder and curry powder too.

Step 4

add beet in to it..and add some water,

Step 5

bring it to boil & cook for 10 minutes.

Step 6

finally add the thick coconut milk and reduce fire,allow to simmer for a little while.

Step 7

add seasoning and take off from the fire

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  1. posted by Shyamali Prathapasinghe on January 24, 2015

    Hi, i add pepper powder as well.

  2. posted by Nasir Uddin Chef Western on April 22, 2015

    i am Like Sri Lankan Cuisine.


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