Anyone who has ever come for dinner at my house has asked for this recipe...or at least how to make it. It's a traditional Sri Lankan dish Zeena taught me and agreed to let me put on the blog. If you're in Dubai, Barakat sell fresh grated coconut in most main grocery stores. If you can't find, however, it's really worth grating your own from fresh coconut flesh because I tried this once with dried shredded coconut and it wasn't nearly as good.
3 medium beetroots
2 small onions
3 cloves garlic
A few curry leaves
4/5 tbsp fresh grated coconut
1 tsp salt
2 tsp turmeric
1 tsp chilli flakes
1/2 tsp cumin seeds
1 tbsp coconut oil
Prepare by grating beetroot and coconut separately. This can be made faster in a food processor with the grater attachment. Thinly slice onion and fine dice the garlic.
Heat the oil on medium heat and add the cumin seeds. Once they are browned, add onion and garlic. Sauté until onions are translucent.
Add the grated beetroot, curry leaves, salt, turmeric and chilli flakes. Cover the pan and let everything cook for 10 minutes.
Lastly, mix in the grated coconut. Once incorporated, remove from the heat and serve.