In Sri Lanka Beets are commonly called as Beetroot. Fresh beets have an earthy flavor like no other vegetable. They are very easy to cook and have a very distinct sweet taste. Beets can be used in salads, as a side dish and boiled/steamed. My mother used to make this spicy beet curry, and beet varai. I used to run away whenever she cooked beet curry. But I always loved the beet varai. So last week when I bought a bunch of fresh beets, I thought of making this dish again. It came out quite good but still I am not a fan of beet curry. I added coconut milk which gives a distinct flavor to this dish – in combination of the earthy beet flavor. If you are health conscious you can replace coconut milk with normal 2% milk or soy milk. But I think you will be missing that distinct flavor.
- 1 medium beets/ ½ lb beets
- ½ cup sliced onion
- 1 tablespoon canola oil
- 2 green chilies split lengthwise
- ¾ cup water
- 2 – 3 teaspoons chili powder (Sri Lankan Version)
- 2 tablespoon thick coconut milk
- Few curry leaves
- Salt to taste
- Peel and wash the beets
- Cut them into thin cubes and set aside
- Add oil to a covered saucepan and when hot add onion and sauté for about lightly golden
- Add green chilies and sauté for another minutes in low flame
- Now add beets and mix well and sauté in medium flame for about 5 minutes stirring often
- Add water, chili powder, salt, coconut milk and bring to boil
- Lower heat to medium and cover and cook for about 7- 8 minutes or the gravy becomes quite thick.
- Add curry leaves and cook for another minutes. At this point the curry should be thick and very little gravy.
- Serve warm with rice
- Serves about 3 as a side dish.