Tempered Beetroot


  • 1 lb / 455 g raw beetroot
  • 1 small onion, peeled and thinly sliced
  • 2–3 fresh green chillies, deseeded and sliced
  • 1 tbsp groundnut (peanut) or sunflower oil
  • sprig of curry leaves or 1 bay leaf, crumbled
  • 1 tbsp ground coriander
  • 1 tsp sugar
  • 1 tbsp vinegar
  • ½ pt / 280 ml coconut milk
  • salt


Peel and thinly slice the beetroot, cut it into thin strips or coarsely grate it in a food processor or with a grater. Fry the beetroot, onion and chilli in the oil until the liquid is absorbed and the beetroot glossy. Add the curry leaves or bay leaf, the coriander, the sugar and the vinegar, and cook for a further 5–10 minutes. Pour on the coconut milk, season with salt, and cook until the beetroot is tender.