Wednesday, November 26, 2014

Beetroot Rice

          What to pack for lunch tomorrow, this is always a big question for most of us, in my house it has to be either rotis or parathas with some curry or some mixed rice, that's the reason you can see a lot of curries and rice ( one pot meals ) in my blog. Today's dish is another simple rice using beets, I have used the simple basic South Indian seasoning of mustard seeds and urad dal and a coarse paste of coconut, chillies and ginger to give a nice flavor and taste to the rice. If you like beets, go ahead and make this delicious rice, it takes very less time and tastes great with some raitha or chips on the side..

Need To Have

  • Rice - 3/4 cup
  • Grated Beets - 3/4 cup, packed
  • Onions - 2 amall, chopped
  • Urad Dal/Husked Black Gram - 1 tablespoon
  • Mustard Seeds - 1 teaspoon
  • Asafoetida - 1/4 teaspoon
  • Curry Leaves - 6 - 8
  • Chopped Coriander - 1 tablespoon
  • Salt to taste

To Grind

  • Grated Coconut - 2 tablespoons
  • Ginger - 1" piece
  • Green Chilly - 1 


          Coarsely grind all the ingredients given under ' to grind ', don't add water. Cook the rice, cool and keep.

          Heat some oil, add the mustard seeds and urad dal, when it starts spluttering, add the asafoetida, followed by the chopped onions and curry leaves.

          Saute the onions for a minute or two, till it turns translucent, then add the grated beets and salt. Mix, cover and cook it for about 5 minutes. Remove the lid, add the ground coconut mixture and mix it well for about 2 to 3 minutes.

          Add the cooled rice and mix it well with the beets mixture on reduced heat. Finally add the chopped coriander, mix and remove, serve it garnished with some more grated coconut if you like.

Cook the rice well, but the grains should be separate, shouldn't become mushy.
If you like or when making it for kids, you can mix in some ghee at the and and serve.
Can also add some fried cashews for garnishing.
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