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, 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.
The authenticity of this yummy curry lies in the proper cooking of beetroot. Never overcook the beetroot with lots of water and just half a cup of water is enough to cook in the pressure cooker. And just one whistle at high temperature cooks the vegetable perfectly. If you prefer cooking in a pan cook beetroot just for five minutes covered without losing the color and crunch.
Beetroot is considered a natural superfood because of the medicinal qualities it possesses. A few of the health benefits from Beetroot are,
- Beets are loaded with vitamins and minerals and low in calories and fat. Moreover, since beetroots have high water and low-calorie content, they are highly beneficial for weight loss.
- Further, Beets contain a high concentration of nitrates, which have a blood pressure-lowering effect. This may lead to a reduced risk of heart attacks, heart failure and stroke.
- Beetroot contains pigments called betalains, which may potentially possess a number of anti-inflammatory properties.
- This can promote digestive health, keep you regular and prevent digestive conditions like constipation, inflammatory bowel disease.
Courtesy: https://www.healthline.com
Srilankan Beetroot curry recipe
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Beetroot curry | Srilankan Beetroot curry recipe
Ingredients
Ingredients:
- 1 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
Instructions
Preparation:
- 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.
Recipe:
- 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.
Video
Notes
1) Firstly the thickness of the coconut milk is purely your choice. Also never cook coconut milk for more than five minutes at high temperature.
2) Furthermore, chilli powder is not suitable for this Srilankan curry and green chillies with pepper powder suit best.
3) Also, don't cook beetroot with too much water for a long time. Beetroot color will change and become soggy if overcooked. If doing in a pan, cook only for five minutes.
Nutrition
Preparation:
- Wash and peel the skin of the Beetroot.
- Cut it into small pieces or long thin strands as per your preference.
- Make fresh coconut milk with half coconut. Alternately you can use store-bought coconut milk also.
Recipe for Beetroot curry:
- 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 on low heat and add thin coconut milk.
- Finally, add pepper powder, mix and let the gravy cook in coconut milk for five minutes on low heat.
- Switch off and serve with hot rice.
Tips:
1) Firstly the thickness of the coconut milk is purely your choice. Also never cook coconut milk for more than five minutes at a high temperature.
2) Furthermore, chilli powder is not suitable for this Srilankan curry and green chillies with pepper powder suit best.
3) Also, don’t cook beetroot with too much water for a long time. Beetroot color will change and become soggy if overcooked. If doing in a pan, cook only for five minutes.
