Wishing a very beautiful and blessed day to all my dear friends.
Beetroot curry is one of those vibrant, healthy dishes that brings both color and nutrition to your plate. With its naturally sweet and earthy flavor, beetroot blends beautifully with Sri Lankan spices and creamy coconut milk to create a comforting and wholesome curry. This dish is not only visually appealing but also rich in iron, fiber, and antioxidants—making it a great choice for both everyday meals and special occasions. Let’s take a look at how to prepare it step by step.

Materials Used.

Beetroot 250g.
Coconut milk 150ml.
2 Tablespoon of Coconut oil.
A finely chopped onion.
3 green chilies, chopped
Curry leaves.
4 cloves of garlic, finely chopped.
1 Teaspoon of chili powder.
1/2 Teaspoon of turmeric powder.
1 Teaspoon of curry powder.
Salt as needed.
1/3 Teaspoon of Fenugreek seed.
1/2 Teaspoon of Mustard Seeds.

The cooking process as follows.

First, take the beetroot bulbs, peel off the outer skin, wash them thoroughly, and cut them into long slices.

Next, add the sliced beetroot into a pot. Then add chili powder, turmeric powder, curry powder, salt, pandan leaves, curry leaves, green chilies, and chopped garlic. Mix everything well together.

Now take a cooking pan and add two tablespoons of coconut oil. Once the oil is heated, add fenugreek seeds and mustard seeds. Then add the previously mixed beetroot pieces into the pan and cook for about 3 minutes.

Now add a 150ml coconut milk to it and cook for about 4 to 5 minutes. Then remove it from the stove.

Once gently and thoroughly cooked, and infused with all the aromatic flavors, this beetroot curry becomes a true celebration of color and taste.
Serve it warm with rice or roti, and enjoy the perfect balance of health and flavor in every spoonful. Try it once—it might just become a regular favorite on your dining table.

That's all from me for today. Wishing you a wonderful day!