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.
- 500 grams Beetroot
- Half an Onion (finely sliced)
- 02 de-seeded green chillies (if you are accustomed to spice you can add add more)
- Half a teaspoon of Mustard seeds
- Half a teaspoon of Fenugreek seeds
- Half a handful of curry leaves
- A quarter teaspoon Curry powder
- Half a cup of coconut milk (if you would like it to be less creamy add less)
- Half a cup of water
- 01 tablespoon of oil (preferably vegetable oil)
- 01 teaspoon of salt (to taste)
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.
- 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.
At Surya Lanka Ayurveda Retreat, we believe diet has a key role to play in the Panchakarma cleansing process. Click on the highlighted link for more information our Ayurveda programs.