Beetroot Mallum

Mallum

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Preparation info
  • Serves

    4

    as a side
    • Difficulty

      Easy

Appears in
The Nutmeg Trail

By Eleanor Ford

Published 2022

  • About

A beautiful magenta bowlful that occupies the notional middle ground between cooked salad and relish. It makes the perfect earthily sweet counterpoint when you have a tableful of resolutely brown curries.

Ingredients

  • 250 g (9 oz) cooked beetroot
  • 2 tablespoons neutral oil

Method

Cut the beetroot into rounds, then slice again to make thin strips. Save any juices they give off.

Heat the oil in a frying pan over medium-high heat. Add the curry leaves, mustard seeds and pepper and let them splutter in the heat. Add the onion, garlic and chilli and stir-fry to soften.

Add the beetroot, beetroot juice, grated coconut and salt. If using desiccated coconut, add