Sri Lankan Beetroot Curry

This Beetroot Curry is a comforting dish that pairs properly with steamed rice and different aspect dishes.

In case you concept beetroot became one of these bland vegetables that was tough to coax flavor out of, this beetroot curry is the correct answer! This dish is a early life favored of mine. Chicken curry and beetroot curry at the side of a few steamed rice become one among my preferred mixtures as a child, and still is!

Sri Lankan Beetroot Curry

Beetroots are usually grown in the hill united states of america in the primary part of Sri Lanka. They are a popular “first rate-food” with lots of dietary price. Beetroot is especially eaten as a curry in Sri Lanka (no surprises there), however it’s additionally typically used as the principle ingredient to make beet salad, and to make “ribbon sandwiches” – some other early life favorite of mine that I’ll be sharing with you guys within the near destiny!

Sri Lankan Beetroot Curry

INGREDIENTS :

  • ¼ onion yellow or red onion, sliced
  • 2 green chili or 1 serrano pepper, sliced
  • 2 cloves of garlic chopped finely
  • 5 - 6 curry leaves
  • 1 lb of beetroot tops cut and removed, washed and peeled (about 2 large beets)
  • ½ tsp Sri Lankan curry powder or ¼ tsp each of ground coriander and cumin
  • ¼ tsp heaped turmeric
  • ½ tsp cayenne pepper optional
  • ¼ tsp heaped salt more to taste
  • ½ cup coconut milk more if you like a thick gravy
  • ½ cup water more if you like a thin gravy

INSTRUCTIONS :
  1. Slice the beetroot into slices that are about 3 mm in thickness. You can do this with a knife, or using a food processor with a slicing disc.
  2. Once sliced, julienne the beetroot slices into batons.
  3. Place the julienned beetroot in a saucepan, along with the onions, sliced green chili, garlic, curry leaves, ½ tsp curry powder, ¼ tsp turmeric powder, ½ tsp cayenne pepper, and ¼ tsp salt. Mix well to combine.
  4. Stir in the coconut milk and water.
  5. Heat the saucepan over medium high heat, while stirring occasionally, until the coconut milk/water comes to a boil.
  6. Reduce the heat to a simmer, and let it cook covered, for about 5 minutes.
  7. Uncover and cook for a further 5 - 10 minutes while stirring frequently, until the beetroot is cooked to al dente (i.e. cooked through but not soggy). The cook time will vary depending on the thickness and sizes of the beetroot.
  8. If the liquid is evaporating too quickly, you can add more water or coconut milk.
  9. Taste and add more salt if necessary. 
  10. Serve with cooked rice.

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