ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Sri Lankan Beetroot Tempered Curry
A vibrant and slightly sweet tempered curry made with beetroot, coconut milk, and aromatic spices. This dish offers a beautiful color and a unique flavor profile, often served as part of a Sri Lankan rice and curry spread.
ð§ ææ
- 400 g Beetroot(peeled and diced into 1 cm cubes)
- 1 tbsp Coconut oil
- 1 tsp Mustard seeds
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic cloves(finely chopped)
- 1 medium Green chili(slit lengthways)
- 8-10 fresh Curry leaves
- 1/2 tsp Turmeric powder
- 1/4 tsp Chili powder(or to taste)
- 200 ml Thick coconut milk
- 50 ml Water
- to taste Salt
ðšâð³ äœãæ¹
- 1
Place the diced beetroot in a saucepan with water (enough to cover) and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the beetroot is tender but not mushy. Drain well and set aside.
- 2
In a separate pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter.
- 3
Add the chopped onion, garlic, green chili, and curry leaves to the pan. Sauté for 3-4 minutes until the onion is softened and lightly golden.
- 4
Stir in the turmeric powder and chili powder. Cook for another minute until fragrant.
- 5
Add the cooked beetroot to the pan. Stir gently to coat with the spices and aromatics.
- 6
Pour in the thick coconut milk and water. Stir well to combine. Bring to a gentle simmer, then reduce heat and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 7
Season with salt to taste. Serve hot as part of a Sri Lankan rice and curry meal.
ð¡ ããã®ã³ã
- âBe careful when handling beetroot as it can stain.
- âFor a milder curry, omit the green chili or remove the seeds.
- âThe color of the curry will depend on the beetroot used.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add a tablespoon of roasted curry powder for a deeper flavor.
- A pinch of sugar can be added if you prefer a sweeter curry.