Mani’s colourful beetroot curry

Coni Hörler Photography

Beetroot Curry

This vibrant and nutrition packed dish is a steady favourite at the Purple Valley dinner table. Mani, our resident chef from Kerala, shares below her simple approach to re-creating this dish at home. The curry can be served with rice, chapati or bread.

Serves 4

Ingredients:

1/2kilo beetroot

1 white onion

250 grams fresh grated coconut

3tsp mustard seeds

5 cashew nuts

150 grams yoghurt

20 curry leaves

3 garlic cloves

1tsp pepper

5tsp sunflower oil

Preparation:

Peel beetroot and grate. Boil cashew nuts in half a glass of water. Using a food processor, blend coconut, cashew nuts, 2tsp mustard seeds, the chopped garlic and yoghurt until a paste is formed.

Next, chop the onion. In a large saucepan, heat 2tsp of oil and saute 1tsp of mustard seeds and the onion for 2 mins.

Then add 2 more tsp of oil, beetroot and salt to the pan, cover and simmer for 5 mins on medium heat. During that time, lift the lid and stir a few times.

Finally, add the pepper, garlic and yoghurt paste. Stir in curry leaves and simmer for 5 mins on low heat.

 

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