I love this combination which I first tasted at The Dutch House in Galle in Sri Lanka, no less! If you can't source Buffalo curd, goat curd, or a soft mild goat cheese with a little extra cream will also be delicious.
Ingredients
I love this combination which I first tasted at The Dutch House in Galle in Sri Lanka, no less! If you can’t source Buffalo curd, goat curd, or a soft mild goat cheese with a little extra cream will also be delicious.
- 225g (8oz) beetroot
- 150g (5oz) Buffalo curd or soft goat cheese
- 1 tablespoon olive oil to taste
- salt and pepper
- freshly squeezed lime juice
- 2 x poppadums
- 1 tablespoon toasted cumin seeds (slightly crushed)
- fresh coriander
Method
- Boil the beetroot whole and then remove their skins.
- Put into a blender with the half the curd and the olive oil. Season with salt, pepper and lime juice.
- Add a little balsamic vinegar or a pinch of sugar, depending on the sweetness of the beetroot. Taste.
To Serve
Cut poppodums into 8 triangles and fry in oil until crisp. Put a blob of beetroot purée on each poppodum, sprinkle a little buffalo curd on top and then a little pinch of toasted cumin seeds and a fresh coriander leaf.
Makes: 16
