Beetroots were sweet enough for my Red velvet pudding & savoury enough for my curry |

The lunch table that day looked very nice with the beetroot leaves stir-fry (Mallum) and the beetroot curry made using coconut milk. The beetroot curry that cooked with big potato pieces, is a prevalent dish in our country and loved by all. When the sweet taste of the beetroot and the red colour get absorbed by the softly boiled potato pieces, it gives a very pleasant taste when biting in them, it gives you a very unusually sweet taste. Most of our Sri Lankan people add a cubed potato to the beetroot curry, maybe because they all love that unusual taste. The same goes for the beetroot leaves stir-fry as well. I truly love the sweet taste and the beautiful red and green colours of the beetroot that mix up together with the green beetroot leaves and the taste of coconut sambal. I used one stove to cook the beetroot curry while the Mallum(stir-fry) was cooked under low heat in the side stove.