FROM YOSHITHA’S KITCHEN
Traditional Sinhalese Beetroot Curry
By Yoshitha ·
A classic, vibrant side dish from my Sinhalese heritage! Fresh or preboiled beetroot is cut into strips and sautéed with fragrant whole spices, garlic, onions, pandan leaves, and aromatic Sri Lankan curry powder. Cooked down until tender with just a splash of water, this semi-dry curry delivers an earthy, sweet, and gently spiced flavor profile that completes any traditional rice and curry spread.
Slice 1 small onion and 2 garlic cloves. Cut 500g of preboiled (or raw) beetroot into thin, even strips.
Heat 1 tablespoon of neutral oil in a skillet over medium heat. Add the sliced onion, sliced garlic, pandan leaf pieces, curry leaves, 4–5 crushed cardamom pods, 1 piece of cinnamon, and 4 whole cloves. Sauté for 2–3 minutes until fragrant and softened.
Add 1 tsp Sinhalese curry powder, 1/2 tsp turmeric powder, and chili powder to taste directly into the hot oil. Stir for 15–20 seconds to unlock the full spice aroma without burning them.
Add the beetroot strips along with salt and black pepper to taste. Stir-fry for 2 to 3 minutes until every piece is thoroughly coated in the fragrant spice base.
Pour in a small splash of water (about 50–75ml). Cover and simmer over medium-low heat until the beetroot is completely tender and the liquid has reduced into a glossy, semi-dry finish. Add additional small splashes of water if needed, then serve hot alongside steamed rice.
Traditional Sinhalese Beetroot Curry
Ingredients
- 500g beetroot, cut into strips (preboiled or fresh)
- 1 small onion, sliced
- 2 garlic cloves, sliced
- 1 tbsp neutral oil
- A few pieces of fresh pandan leaf
- A handful of fresh curry leaves
- 1 tsp Sinhalese curry powder
- 1/2 tsp turmeric powder
- Chili powder, to taste
- 4–5 cardamom pods, lightly crushed open
- 1 small cinnamon piece
- 4 whole cloves
- Salt and black pepper, to taste
- Water, as needed
Instructions
- Heat oil in a pan over medium heat. Sauté the sliced onion, garlic, pandan, curry leaves, cardamom, cinnamon, and cloves until fragrant. Stir in the Sinhalese curry powder, turmeric, and chili powder, and bloom in the oil for 15 seconds.
- Toss in the beetroot strips, season with salt and pepper, and stir-fry to coat in spices.
- Add a small splash of water (about 50–75 ml). Cover and simmer over medium-low heat until the beetroot is tender and the liquid has reduced to a glossy, semi-dry coating. Add small splashes of water as needed. Raw beetroot may need 20–25 minutes. Serve hot with steamed rice.
Notes
- Storage & Shelf Life: Store in an airtight container in the fridge for up to 3 to 4 days. Reheat easily in a pan or microwave.
- Cooking Raw Beetroot: If using raw beetroot, extend the cook time to 20–25 minutes and add small splashes of water as needed until tender.
Tips for Success
Preboiled vs. Fresh Beetroot: Using preboiled beetroot keeps cook time under 15 minutes. If using fresh raw beetroot, slice into thin strips, add slightly more water, and simmer for 20–25 minutes until tender.
Water Control: Add water in small splashes as you cook. You want just enough steam to soften the beets and bind the spices into a glossy coating without creating a soup.
Crush the Cardamom: Lightly press open the cardamom pods before frying so the seeds release their aromatic essential oils directly into the hot oil.
Why You’ll Love This Dish
Authentic Heritage Flavors: Whole cardamom, cloves, cinnamon, and pandan leaves infuse the beetroot with authentic Sri Lankan warmth.
Naturally Vegan & Healthy: Packed with antioxidants and fiber while keeping calories low.
Vibrant & Beautiful: The rich, deep red color brings stunning visual appeal to your plate.
Semi-Dry Texture: Coated in concentrated spices rather than drowned in a thin, watery gravy.
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