Srilankan Beetroot curry is a traditional recipe from Srilanka made with beetroot and coconut milk with minimum spices.
This beetroot curry is very simple to prepare in just 15 minutes. In Srilanka usually, they serve this beetroot gravy with rice. I usually serve with appam or soft ulundhu dosa which are the best combinations with Beetroot curry according to me.
Ingredients1 Beetroot (medium size)
3 tsp oil
½ tsp cumin seeds
3 garlic pods
1 onion
2 green chillies
1 sprig curry leaves
¼ tsp turmeric powder
½ tsp coriander powder
½ tsp cumin powder
¾ tsp salt (adjust)
½ cup water
1 cup coconut milk (thin or thick as per choice)
½ tsp pepper powder
Method* Wash and peel the skin of the Beetroot.
* Cut it into small pieces or as long thin strands.
* Make fresh coconut milk with half coconut. Alternately you can use store-bought coconut milk also.
* In a small pressure cooker, heat oil and season with cumin seeds.
* Let the jeera seeds crackle and add finely chopped garlic pods.
* Add onions and saute them till translucent.
* Now add green chillies, curry leaves, coriander powder and cumin powder.
* Put the chopped Beetroot pieces and sauté with turmeric powder.
* Add some water to cook the beetroot with salt and pressure cook for just one whistle.
* Switch off and let the pressure settle.
* Open the lid, keep the stove in low heat and add thin coconut milk.
* Finally, add pepper powder, mix and let the gravy cook in coconut milk for five minutes in low heat.
* Switch off and serve with hot rice.