If you like recipes with beetroots, then you may enjoy this Kerala beetroot thoran recipe, beetroot pachadi, and this dal with beet leaves.
Beetroot Thel Dala Recipe
Serves: 2-3 Source: Sri Lankan Flavours by Channa Dassanayaka Ingredients: 2 medium-sized beetroots, peeled and diced 1 onion, chopped 1/4 cup tomatoes, chopped 10 curry leaves or 1 bay leaf 1 small cinnamon stick 2 cloves garlic, sliced 2 green chillies, sliced 1 teaspoon curry powder or garam masala 1/4 teaspoon ground turmeric 2 tablespoons oil 1/4 teaspoon chilli powder Salt to taste Instructions:
- Heat the oil in a large pan, add the onion, curry leaves, cinnamon and garlic and saute until golden brown – about 1 to 2 mins. Then add the beetroot and toss for another 2 mins.
- Add the tomatoes, green chilies, curry powder, turmeric and chilli and stir until spices are mixed through.
- Add 1/4 cup water, bring to boil then simmer until the beetroot is tender – about 7 mins. Mix in salt to taste and remove. Note: Instead of thel dala, you can also make a Sri Lankan beetroot curry with the same recipe by adding coconut milk. At step 3, instead of adding water, add 1/4 cup light coconut milk and cook till beets are tender. Two minutes before removing from the flame, add 1/2 cup thick coconut milk, simmer and remove. Serve beetroot thel dala hot with plain steamed rice.
