beetroot mallum

Mallum Sri Lanka Serves 4 as a side 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.

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Step 1

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

Step 2

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.

Step 3

Add the beetroot, beetroot juice, grated coconut and salt. If using desiccated coconut, add a splash of water to rehydrate it. Cook for a couple of minutes, giving a chance for the flavours to mingle and the beet to stain the coconut a livid pink.

Step 4

Stir in the lime juice and taste for seasoning. Serve with a green scattering of coriander or mint.

Step 5

EAT WITH

Step 6

Makes a fine pairing for Sri Lankan pumpkin curry.