Kolambi Chi Kavaln is a traditional Maharastrian tangy shrimp curry originated along the ...

Brinjal rolled up with some paneer stuffing and cooked in tangy tomato gravy with the tou...

Chicken chettinad recipe cooked in spicy chettinad style. Chettinad pepper chicken is a d...

Kalmi kabab a popular snack in Indian cuisine.or delicious side dish. It is juicy and ten...

Saag or sag is a leaf-based (spinach, mustard leaf, etc.) dish eaten in South Asia with b...

Vendakai pachadi is prepared by frying the lady's finger till crisp. Served as a side dis...

Sri Lanka Style Amaranthus Beetroot Curry Recipe, How To Make Sri Lanka Style Amaranthus Beetroot Curry Recipe

Name: Sri Lanka Style Amaranthus Beetroot Curry
Prep time: 10 min
Cook time: 22 min
Total time: 22 min
Yield: 4

Sri Lanka Style Amaranth Beetroot Curry tastes excellent by the combination of amaranth and beetroot with mixed herbs.

About Recipe

How to make Sri Lanka Style Amaranthus Beetroot Curry

(59 ratings)

0 reviews so far

Prep time
10 mins

Cook time
22 mins

Total time
32 mins

Author : Vahchef
Main Ingredient : amaranth

Servings : 4 persons
Published date : February 13, 2019

Ingredients used in Sri Lanka Style Amaranthus Beetroot Curry
• Dry prawns / dry fish - 1 cup.
• Dry red chilies - 4 number.
• Sesame seeds - 1 tablespoon.
• Curry leaves - 3 springs.
• Oil - as required.
• Garlic cloves - 4 number.
• Onion (chopped) - 1 number.
• Salt - to taste.
• Beetroot (long thick slices) - 1 cup.
• Cinnamon powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
• Coconut milk - 1 cup.
• Amaranthus leaves - 2 bunch.
Method:
Dry roast dry red chilies, dry prawns, sesame seeds, curry leaves for 2-3 minutes, later grind to fine powder. Now, heat oil in a pan, add garlic cloves, chopped onion, and saute till they are slightly transparent. To it, even add salt, long slices of beetroot and mix well. Then season it with cinnamon powder, coriander powder, cumin powder, garam masala powder, and let it cook with closed lid for 5 minutes. When beetroot is slightly tender, add coconut milk, amaranthus leaves, earlier grinded dry prawns and sesame seeds mixture and cook for another 2-3 more minutes. DeliciousSri Lanka Style Amaranth Beetroot Curry is now ready to serve.