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Monday, February 11, 2019

Beetroot and coconut stir fry

I love simple stir-fries. The first time I ate this was in an Indian restaurant in Kuala Lumpur.  This is what I came up with. I used the same method they normally used to make the Sri Lankan mallun so I guess my version is more Sri Lankan than Indian.

Yield: 4-6 

Beetroot and coconut stirfry

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins


  • 1 beetroot, peeled and coarsely grated
  • 1 small onion,  sliced
  • 2-3 green chillies, sliced in half, lengthwise
  • 10 curry leaves
  • 1/4 tsp mustard seeds
  • 1/3 cup grated coconut
  • a tsp of lime juice. ( about 1/4 piece of lime)
  •  2-3 tbsp oil
  • salt


  1. Mix onion, chillies beetroot, and coconut with a little salt and lime juice. Set aside
  2. Heat oil in a large frying pan or suitable pot and add the mustard seeds and let it start to pop. 
  3. Add the beetroot mixture and stir fry the mixture till you get this lovely aroma of cooked beetroot and toasty coconut, about 2-3 minutes. Have a little taste adjust salt. 
  4. Serve with a mild curry like the Maldivian Kirugardhiya
Created using The Recipes Generator


  1. I love both beet and coconut, so this is a perfect stirfry for me!

  2. Hi Nammi, what an interesting combination...beetroot and coconut, and I am loving the color of this dish...thanks for the recipe.
    I hope you are having a great week!

  3. One of our favourite ways to make beetroot


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