Beetroot Curd Rice Recipe
Beetroot Curd Rice is a classic curd rice recipe with the addition of beetroot puree. Serve it with fried rice, papad, and pickle for a soulful meal.
Here are some more South Indian rice recipes you may like: Ghee Rice, Indian Black Pepper Rice, Raw Mango Rice, Indian Turmeric Rice, and Palak Rice.
About Beetroot Curd Rice
Beetroot Curd Rice is your classic curd rice with the goodness of beetroot puree. It is comforting, easy to make, and has a beautiful pink hue.
It is quite popular in South India and is often prepared in households for everyday meals. For a hearty meal, serve it with fried rice papad (appalam) and a pickle of your choice.
Ingredients
For The Curd Rice
To make curd rice, you will need short-grain white rice, plain yogurt (also known as dahi or curd), milk, beetroot, and salt.
Short-grain rice yields better results, but you can also use regular white rice.
For The Tempering
Give curd rice a tadka of oil, brown mustard seeds, curry leaves, white urad dal, fresh ginger, and dry red chilies.
I used canola oil, but you can substitute sesame, coconut, or light olive oil.
For The Garnish
Garnish the beetroot curd rice with cilantro (fresh coriander leaves) and pomegranate seeds.
You can also save some tempering for garnishing.
How To Make Beetroot Curd Rice Recipe – Step By Step
Cook The Rice And Beetroot
Step 1: Rinse ½ cup of short-grain white rice with water 2-3 times until the water runs clear.
Step 2: Drain the water and add the rice to a pressure cooker. Place a medium-sized whole, peeled beetroot in the cooker and pour 1 ½ cups of water into it.
Step 3: Close the cooker’s lid and cook the rice for 3 whistles on high heat.
Step 4: Remove the cooker from the heat and let the pressure release naturally. Open the lid.
Note – You can also cook the rice and beetroot in an Instant Pot. Add ½ cup of rice, 1 cup of water, and beetroot to an Instant Pot. Close the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
Puree The Beetroot
Step 5: Bring the cooked rice and beetroot to room temperature.
Step 6: Remove the beetroot from the cooker using a spoon or a tong and transfer it to a blender.
Step 7: Blend to make a smooth puree.
Note – If your blender is not very powerful, cut the cooked beetroot into small pieces before pureeing.
Make The Curd Rice
Step 8: Transfer the cooled rice to a medium mixing bowl with the following ingredients and mix until well combined.
- ½ cup plain yogurt
- ¼ cup milk
- beetroot puree
- ½ teaspoon salt
Step 9: Slightly mash the mixture using your hands.
Step 10: Check for salt and add more if required.
Temper The Curd Rice
Step 11: Heat 2 tablespoon of oil in a small pan over medium-high heat.
Step 12: Once the oil is hot, add ½ teaspoon of brown mustard seeds and 10-12 curry leaves, and let them crackle for 4-5 seconds.
Step 13: Add the following ingredients and fry until the dal turns slightly brown, stirring continuously.
- 1 teaspoon white urad dal
- 2 teaspoon grated ginger
- 1 dry red chili (broken into small pieces)
Step 14: Pour the tempering over the curd rice and mix well. Chill the rice for 2-3 hours.
Tip – You can save some tempering for the garnishing.
Step 15: Garnish with fresh coriander and pomegranate seeds. Serve chilled with rice papads.
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Beetroot Curd Rice Recipe
Ingredients
For The Rice
- ½ cup raw short grain white rice
- ½ cup plain yogurt (dahi, curd)
- ¼ cup milk
- 1 medium beetroot (peeled)
- ½ teaspoon salt (or to taste)
For The Tempering
- 2 tablespoons canola oil (or sesame oil, coconut oil)
- 1 and ½ teaspoons brown mustard seeds
- 10-12 curry leaves
- 1 teaspoon white urad dal
- ½ teaspoon grated ginger
- 1 dry red chili (broken into small pieces)
- 1 tablespoon chopped cilantro (chopped coriander leaves) (chopped)
- 2 tablespoons pomegranate seeds
Instructions
Cook The Rice And Beetroot
- Rinse white rice with water 2-3 times until the water runs clear.
- Drain the water and add the rice to a pressure cooker. Keep a medium-sized whole peeled beetroot in the cooker and pour 1 and ½ cups of water in the cooker.
- Close the lid of the cooker and cook the rice for 3 whistles on high heat.
- Remove the cooker from the heat and let the pressure release naturally. Open the lid.
- Note – You can also cook the rice and beetroot in an instant pot. Add rice, 1 cup of water, and beetroot to an instant pot. Close the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
Puree The Beetroot
- Bring the cooked rice and beetroot to room temperature.
- Remove the beetroot from the cooker using a spoon or a tong and transfer it to a blender.
- Blend to make a smooth puree.
- Note – If your blender is not very powerful, then you can cut the cooked beetroot into small pieces before pureeing.
Make The Curd Rice
- Transfer the cooled rice to a medium mixing bowl along with yogurt, milk, beetroot puree, and salt, and mix well.
- Slightly mash the mixture using your hands.
- Check for salt and add more if required.
Temper The Curd Rice
- Heat oil in a small pan over medium-high heat.
- Once the oil is hot, add mustard seeds and curry leaves and let them crackle for 4-5 seconds.
- Add urad dal, ginger, and red chili and fry until dal turns slightly brown, stirring continuously.
- Pour the tempering over the curd rice and mix well. Chill the rice for 2-3 hours.
- Tip – You can save some tempering for the garnishing.
- Garnish with fresh coriander and pomegranate seeds. Serve chilled with rice papads.
We love this recipe at home. Do give it a try!