Beetroot curry is the perfect way to get maximum flavour out of this sometimes bland vegetable. Generally grown in the highlands of Sri Lanka (predominantly around the Hill station of Nuwara Eliya) this curry is loved for what it brings to the table – nutritionally as well as its vibrant colour!
Generally paired with steamed rice and a green Mallum, it is both gluten free and vegan.
Beetroot Curry. Image courtesy of the Flavor Bender.
Wash the beetroot, peel the skin and cut in to (Julienne) Sticks. The trick is not to cut the beetroot too thinly, which will help to retain its abundant flavour.
Heat the oil in a pan, after which add the Fenugreek and Mustard seeds. Stir the mixture so that the seeds don’t burn.
When you hear the mustard seeds pop, add the Green Chilli, sliced Onion, Curry powder and Curry leaves. Lower the temperature and keep stirring so that the mixture does not get burnt.
Add the beetroot sticks.
While stirring, add the water and salt. Generally Sri Lankan curries are cooked with a lid on, but we prefer to cook it with an open lid in order to intensify the flavour.
Let the beetroot cook for 10-12 minutes. Test it at regular intervals – if it is cooked for too long the beetroot will become soggy and soft, thereby reducing its flavour.
Thereafter add the coconut milk and let it simmer for 10 minutes, stirring at semi – regular intervals.
Take off the pan, and serve while hot.
For more information on the Panchakarma diet we follow at Surya Lanka, please visit the highlighted page.