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Beetroot Tempered

A lightly spiced dish that let's beetroot star from the recipes of Chandra Dissanayke
Prep Time45 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: Sri Lankan
Keyword: beetroot, tempered
Servings: 4

Equipment

  • Vegetable peeler
  • Grater
  • Kitchen knife
  • Mortar and pestle
  • Measuring jug
  • Tablespoon
  • Teaspoon
  • Saucepan
  • Wooden or metal cooking spoon

Ingredients

  • 500 g beetroot
  • 1 or 2 red chillies
  • 1 tsp ground coriander seeds
  • 2 tbsp onion
  • 2 tbsp vegetable oil
  • 1 sprig curry leaves
  • 2 tsp salt
  • 1 tsp sugar
  • 3 tsp vinegar
  • 1 cup coconut milk

Instructions

  • Wash 550 g beetroot. I have used baby beetroot but use whatever size to make up 500 g
  • Peel and grate the beetroot - use the coarsest grating size you have
  • Finely chop 1 or 2 red chillies
  • Pound to a powder 1 tsp coriander seeds (or use the equivalent in all ready ground coriander powder
  • Finely chop 2 tbsp brown onion
  • Heat 2 tbsp of vegetable oil in a saucepan
  • Add the 2 tbsp chopped onion to the pan
  • Add the 1 tsp ground coriander to the pan
  • Add 1 or 2 finely chopped chillies to the pan
  • Strip the leaflets off the curry leaf and add to the pan - you can chop them fine if you like or leave them whole
  • Add 2 tsp salt to the saucepan
  • Add 1 tsp sugar to the pan
  • Let this all saute for 2 - 3 minutes
  • Add the grated beetroot and let this all saute for a further 2 -3 minutes, stirring all the time to get the spicing mixed well with the beetroot
  • Add 3 tsps vinegar to the pan
  • Add 1 cup coconut milk to the pan
  • Let this all simmer till the beetroot is softened but not mushy - about 10 minutes at the most
  • Serve as a side dish with rice or roti.