Sri Lankan Beetroot Curry Recipe

Cooking Directions

• STEP 1.Peel and chop the beetroot into small cubes.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and sliced onions. Sauté until the onions turn golden brown.
• STEP 3.Add the chopped beetroot, turmeric powder, chili powder, and salt. Mix well and cook for a few minutes.
• STEP 4.Pour in the coconut milk and tamarind paste. Stir well and bring to a simmer.
• STEP 5.Cover the pan and cook on low heat for about 15-20 minutes, or until the beetroot is tender.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• To enhance the flavor, you can roast the mustard seeds before adding them to the curry.
• Adjust the spice level according to your preference by adding more or less chili powder.
• If you prefer a thicker curry, you can reduce the amount of coconut milk or simmer for a longer time.

Storage and Serving

• Leftover beetroot curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the beetroot curry with steamed rice or freshly made roti for a complete meal.