If you love spicy food, then this curry is the one for you! Sri Lankan cuisine is known for its exotic, spicy, and creamy food items. They liberally use coconut in most of the meals which balance the spices and makes it rich. I am excited to share with you a Sri Lankan Beetroot curry recipe that was taught to me by my mother-in-law. This spicy and coconut curry with a blend of beetroot sweetness will open a floodgate of flavors. I have cooked this curry in an earthen pot/ clay pot which is very common in South Asia, it enhances the taste of the meal, however, you can use a normal cooking dish.
Calories – 300c
Prep time – 5 minutes
Cook time – 25 minutes
Serves – 2
Note – If you are using ready-to-eat beetroots, the cooking time will be 10minutes. If using uncooked beetroot it will be around 25minutes.
200gm Beetroot (cut into thin slices, uncooked or cooked)
4-5 Curry Leaves
1teaspoon Mustard Seeds
2 Red chilies (dry or fresh)
2 Garlic Cloves
1 cup Coconut Milk
Seasoning (salt, red chili powder, black pepper, turmeric, roasted curry powder, and cumin powder)
- Heat 3tbsp oil in a sauce pan, add mustard seeds and splutter. Add chopped onion, slit red chilies, curry leaves, chopped garlic and ginger, cook until fragrant.
- Add chopped tomato, salt, 1tsp black pepper powder, 1tsp chili powder, 1tsp turmeric powder, 1tsp cumin powder, 1tsp curry powder, sliced beetroot and mix all well.
- Add 1/2 cup coconut milk first along with 1 cup water and cook until the beetroot is soft and tender. After 5 minutes add the remaining 1/2 coconut milk to thicken the curry and stir well. Keep a semi thick consistency for the curry.
Garnish with chopped coriander and serve with steam rice/paratha as a side dish or the main. Please let me know if you like this recipe and share more ideas with me via contact me on the homepage.