beetroot curry | beetroot kurma | beetroot sabzi recipes | Anils tropical Kitchen
Recipes in this Video
Originating from Sri Lanka, Beetroot Curry is a vibrant dish that showcases the island's love for spices and coconut milk. Traditionally served with rice, it reflects the local agricultural bounty and is often enjoyed during family meals. Today, this dish has found its way into various global cuisines, celebrated for its earthy sweetness and health benefits.
Ingredients
- ●beetroot
- ●onion
- ●garlic
- ●ginger
- ●green chili
- ●coconut milk
- ●mustard seeds
- ●curry leaves
- ●turmeric powder
- ●coriander powder
- ●cumin powder
- ●salt
- ●oil
- ●lime juice
- ●fresh cilantro
Instructions
- 1Peel and chop beetroot into cubes.
- 2Heat oil in a pan over medium heat until shimmering.
- 3Add mustard seeds and cook until they start to pop, about 1-2 minutes.
- 4Add chopped onion, garlic, and ginger; sauté until onion is translucent, about 3-4 minutes.
- 5Stir in green chili, turmeric, coriander, and cumin powders; cook for 1 minute until fragrant.
- 6Add beetroot cubes and mix well to coat with spices.
- 7Pour in coconut milk and bring to a simmer.
- 8Cover and cook on low heat until beetroot is tender, about 20-25 minutes.
- 9Stir occasionally and add water if needed to prevent sticking.
- 10Once cooked, season with salt and lime juice to taste.
- 11Garnish with fresh cilantro before serving.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: milk + coconut extract
Light coconut milk reduces calories while maintaining flavor.
fresh cilantro
Healthier: parsley
Cheaper: dried cilantro
Parsley offers a similar flavor profile and is often more accessible.
Techniques
Equipment
Also Known As
Kurma is a traditional South Indian dish that is often made with various vegetables and served with rice or flatbreads.
Ingredients
- ●2 cups beetroot, peeled and diced
- ●1 cup coconut, grated
- ●2 tbsp oil
- ●1 tsp mustard seeds
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 tsp salt
- ●1/2 cup water
- ●2 green chilies, slit
- ●1/4 cup coriander leaves, chopped
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add mustard seeds and cumin seeds, and let them splutter.
- 3Add the diced beetroot and sauté for 5 minutes.
- 4Stir in turmeric powder, red chili powder, and salt, and mix well.
- 5Add water and cover the pan. Cook until the beetroot is tender, about 15-20 minutes.
- 6In a blender, combine grated coconut and a little water to make a smooth paste.
- 7Once the beetroot is cooked, add the coconut paste and green chilies to the pan.
- 8Mix well and cook for another 5 minutes, allowing the flavors to meld.
- 9Garnish with chopped coriander leaves before serving.
Equipment
Beetroot Sabzi is a popular Indian dish that showcases the earthy flavor of beetroot, often served as a side dish with roti or rice.
Ingredients
- ●2 cups beetroot, peeled and diced
- ●1 tablespoon oil
- ●1 teaspoon cumin seeds
- ●1/2 teaspoon mustard seeds
- ●1/2 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1 teaspoon coriander powder
- ●Salt to taste
- ●2 tablespoons fresh coriander leaves, chopped
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add cumin seeds and mustard seeds, and let them splutter.
- 3Add the diced beetroot and stir well to coat with the oil and spices.
- 4Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the beetroot.
- 5Mix everything well and cover the pan.
- 6Cook for about 15-20 minutes, stirring occasionally, until the beetroot is tender.
- 7Once cooked, remove the lid and let any excess moisture evaporate if necessary.
- 8Garnish with fresh coriander leaves before serving.
Equipment
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