Beetroot tempered


15 minutes

15 minutes


Tempering is a lovely technique used in Sri Lankan cooking where the ingredients are fried with oil and spices on fairly high heat and quite briefly

2 large beetroots (about 400gms) peeled and sliced (about 5mm thick) and then cut into matchstick size pieces. You can grate the beetroot if you wish.
2 or 3 green chillies chopped
½ tbsp coriander powder
½ tbsp cumin powder
1/2 tbsp mustard seeds
1 onion chopped
1 sprig curry leaves
1 cinnamon stick
2 cloves garlic chopped
½ tbsp chillie powder (use more if you like it hotter)
½ tbsp sugar
1 tbsp vinegar
½ – ¾ cup coconut cream or thick milk* optional
Salt to taste

Fry onions, garlic and spices in a little oil, when mustard seeds start to pop add the beetroot and cook. Add the sugar, vinegar and enough coconut milk* to just moisten the beetroot, cook until just tender.
*I think it works as well without the coconut as the colour is more intense
Serves 4