Beetroot Curry Rathu Ala Maluwa

This is curry kindles childhood memories, as I absolutely adored beetroot curry as a young girl—hard to believe because what kid eats their vegetables and, of all things, beetroot? Well, for a little girl, the kind of vegetable that turns your white rice pink is perfect! Th is truly is an opportunity to play with your food, and the delicious, mildly sweet, creamy fl avour of this curry doesn’t hurt either. Th is curry is not only pleasing for children; parents will appreciate its highly nutritious qualities and relatively quick cooking time. Th is hill country curry is healthy, fi lling, and a lovely complement to a meal of white short- or long-grain rice, jackfruit curry (page 91), and kale mallum (page 150).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

• Peel the beetroots and trim the stems and tips. Cut the beetroots into 1/4 -inch-thick slices and then cut the slices evenly into matchsticks about 11 / 2 inches long.

Step 2

Place the beetroots, chili, onion, salt, and fenugreek seeds in a pot. Add enough water to just cover the beetroots (approximately 1 cup) and bring to a boil, uncovered, over medium-high heat. Turn down the heat to low and let cook, partly covered, until the beets are fork-tender, approximately 15 minutes.

Step 3

Pour the coconut milk into the pot and add more salt if desired. Lift the pot and move it in a circular, swirling motion to mix the milk into the curry.

Step 4

Return to the heat and let simmer for a few minutes. Finish by squeezing the lime wedge over top, swirling to combine the fl avours again.

Step 5

Let sit for a few minutes to allow the fl avours to blend before serving