Beetroot Curry(Sri Lankan recipe)
Sri Lankan Beetroot curry.Sri Lankan beetroot curry is also known as “beetroot thel dala” in Sinhalese(cooked in oil or stir-fried in oil). A vibrant curry that is vegetarian, vegan, gluten-free, and pairs well with everyday Sri Lankan meals.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 2 large Beetroots, peeled and then cut into thin strips of 1 inch or half
- 1/4 cup water
- 4-5 curry leaves(substitute with 1 bay leaf)
- 1 medium-sized onion sliced fine
- 2 garlic cloves cut into thin slices
- 1/4 tsp turmeric powder
- 1/2 tsp chiilli flakes
- 1/2 a teaspoon of unroasted curry powder(optional, any type of curry powder, I have use Jaffna curry power)
- Salt to season
Instructions
- 1
Before cleaning and cutting the beetroot, be aware that the beet juice tends to stain your fingers and clothes.
- 2
So, if you want to avoid the red staining of your nails, then please wear disposable gloves.
- 3
If you have bought the beetroots with the stems and leaves, cut them and save them for a beetroot leaves salad.
- 4
Wash the beetroot, peel the skin.
- 5
Slice them into fairly thin, round slices.
- 6
You might have difficulty cutting the last portion of the beetroot into full circles, but try to cut them into half circles.
- 7
Separate them in size and then stack three to four slices together and cut them into thin sticks.
- 8
Add the beetroot strips, curry leaves, sliced onions(medium), garlic, turmeric powder, red chilli flakes and salt into a pan.
- 9
Pour in water, mix all the ingredients and cook over low-medium heat until the water evaporates, while turning the beets soft.
- 10
Cook for 10-12 minutes until the water completely evaporates.
- 11
Once the water evaporates, you can add the coconut milk(optional ingredient, about 1/4th cup)if you are looking for a more creamy dish.
- 12
For this recipe, I’ll be adding oil to make more of a sautéed version.
- 13
Pour in the oil, reduce the heat to low and sauté the beetroot until they are semi-fried. 7 to 8 minutes.
- 14
Taste and season with salt if necessary.
- 15
Add red chilli flakes, increase or reduce the amount of heat to the beetroot stir-fry.
- 16
Add the raw curry powder to give it a stronger flavour. Combine well.
- 17
Taste and adjust the seasoning as needed.
- 18
Serve the easy beetroot curry warm with any of the Sri Lankan menus given above.