Beetroot Rice

Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 2 | Take with: coconut chutney, chips | Type : Rice, Lunch

Ingredients

• Beetroot paste – 1 cup [wash, peal and grate the beetroot then grind to fine paste]
• Rice [Boiled] – 1 ½ cup
• Tamarind paste - 1 tbsp
• Small Onion - 4
• Garlic – 2 cloves [crushed]
• Dry red chilli – 1 [whole]
• Curry leaves – 1 spring
• Mustard seed – 1 tbsp
• Urad dal – ½ tbsp
• Bengal gram – ½ tbsp
• Turmeric powder a pinch
• Red chilli powder – ½ tbsp
• Asafetida a pinch
• Oil – 3 tbsp
• Salt to taste

Preparation

• Heat pan with oil then add mustard seed. Once mustard seed spluttered add Bengal gram, urad dal, chopped onion asafetida then sauté well.
• Once onion turns light brown add garlic, dry red chilli & curry leaves sauté gently.
• Add beetroot paste, turmeric powder and salt mix well.
• Add tamarind paste mix well. Once raw smell out of tamarind paste and this mixture is boiled well turn off flame then add boiled rice, mix well then only no white rice remains.

Note

• You can add grated coconut while seasoning

Tip

• Adding groundnut gives nice flavor

Beetroot rice