Beetroot Curry

September 11, 2013 | 1 Comment

"There's nothing like fresh beetroot curry & steamed rice. This is a traditional Sri Lankan dish however it's cook in few different styles but the amazing taste is more or less same. It's perfectly goes with any fish curry along with rice. Smaller fresh beetroot are much tastier with this dish than the larger varieties."

Prep Time

10 Min

Cook Time

16 Min

Ready In

26 Min







Beetroot Curry

Total Servings


  • 3 Medium Beetroot (cut in to thin strips)

    • 1/2 Small Onion (cut in to slices)

      • 4 Clove Garlic (cut in to thin slices)

        • 5 Small Curry leaves

          • 1 Medium Pandan leaf (cut in to thinly strips)

            • 1 Teaspoon Curry powder

              • 1/2 Teaspoon Turmeric powder

                • 1/2 Teaspoon Chilli powder

                  • 1 Teaspoon Salt

                    • 1/2 Cup Coconut milk (thick)

                      • 2 Tablespoon Oil


Step 1
Add oil to a large sauce pan add heat up medium high, then add onion, garlic, curry leaves, pandan leaf & let them sweat for about 3 minutes.
Step 2
Then add beetroot, curry powder, turmeric powder, chilli powder, salt & let them fry for further 3 minutes.
Step 3
Lower the heat to medium level then add coconut milk & simmer it for further 10 minutes until beetroot are tender. Remove from the heat & serve with hot rice.

Beetroot Curry

Beetroot Curry

Comments (1)

  1. Sepalika says:

    My childhood favourite dish, really nice with hard boiled eggs & samba rice…..please put more dishes like this.
    Thank you, Sepalika.

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