Dear friends, wishing you all a very good day. Beetroot is a vibrant and healthy vegetable that can be transformed into many delicious dishes. A traditional Sri Lankan preparation, tempered beetroot becomes even more appealing when made with a slightly different twist. This recipe not only adds color to the table but also provides essential nutrients such as iron, fiber, and vitamins, making it a tasty and healthy addition to your meals. So let’s see how easily it can be prepared.🥗

Materials Used.

Beetroot vegetable 200g. 1 Chopped green chilli pods. Curry leaves. A few finely chopped onions. 2 cloves of chopped garlic. 1 Teaspoon of chilli powder. 1 Teaspoon of curry powder. 1/4 Teaspoon of Fenugreek seed. Salt as needed. 1 1/2 Cup of coconut milk. 1 Tablespoon of coconut oil.

The cooking process as follows.

Now let’s get ready to prepare this dish. For that, take some beetroots, wash and clean them well, and then cut them into thin, long slices. Next, take a cooking pan and add the sliced beetroot, curry leaves, a little salt, onions, fenugreek seeds, chili powder, coriander powder, and about one cup of coconut milk. Mix everything well and place it on the stove to cook.

After about 5 minutes of cooking, add the remaining coconut milk and allow it to simmer gently over low heat.

Next, in the meantime, take a pan and add a tablespoon of coconut oil. Place it on the stove, and once the oil is heated, add the sliced onions and curry leaves. Fry them until they turn golden brown, then set aside. Finally, add the fried onions and garlic mixture to the beetroot curry and mix well. Then remove it from the stove.

In the end, preparing beetroot tempered in this special way brings out both its natural sweetness and unique flavor. It is a dish that balances taste with nutrition, making it suitable for family meals or festive occasions. This simple twist in the preparation method can truly create something both traditional and delightful. For today, I will say goodbye. I’ll bring you another new dish next time.😍😍