Beetroot Curry
2013-01-12- Cuisine: Sri Lankan
- Course: Side Dish
- Skill Level: Easy
- 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.
Ingredients
- 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
Method
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
Average Member Rating
(5 / 5)
2 people rated this recipe
posted by Shyamali Prathapasinghe on January 24, 2015
Hi, i add pepper powder as well.
posted by Nasir Uddin Chef Western on April 22, 2015
i am Like Sri Lankan Cuisine.