Beetroot Curd Rice

5 from 1 vote

Beetroot Curd Rice is your classic curd rice with an addition of beetroot puree. Serve it with fried rice papad and pickle.

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.

Beetroot curd rice served in a bowl.
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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

You will need short-grain white rice, plain yogurt (dahi, curd), milk, beetroot, and salt to make the curd rice.

Short-grain rice gives you better results, but you can also make it with 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

Cook The Rice And Beetroot

Rinse ½ cup of short rain white rice with water 2-3 times until the water runs clear.

Rinsed rice.

Drain the water and add the rice to a pressure cooker. Place a medium-sized whole peeled beetroot in the cooker and pour 1 and ½ cups of water into it.

Rice, beetroot and water added to a pressure cooker.

Close the cooker’s lid and cook the rice for 3 whistles on high heat.

Pressure cooking the rice and beetroot.

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.

Cooked beetroot and rice.

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, cut the cooked beetroot into small pieces before pureeing.

Cooked beetroot added to a blender.
Smooth beetroot puree.

Make The Curd Rice

Transfer the cooled rice to a medium mixing bowl with the following ingredients and mix well.

  • ½ cup plain yogurt
  • ¼ cup milk
  • beetroot puree
  • ½ teaspoon salt
Rice, yogurt, beetroot puree and salt added to a bowl.

Slightly mash the mixture using your hands.

Check for salt and add more if required.

Everything mixed well.

Temper The Curd Rice

Heat 2 tablespoon of oil in a small pan over medium-high heat.

Once the oil is hot, add ½ teaspoon brown mustard seeds and 10-12 curry leaves and let them crackle for 4-5 seconds.

Mustard seeds and curry leaves added to hot oil.

Add the following ingredients and fry until dal turns slightly brown, stirring continuously.

  • 1 teaspoon white urad dal
  • 2 teaspoon grated ginger
  • 1 dry red chili (broken into small pieces)
Urad dal, ginger and red chili added to the pan.

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.

Ready beetroot curd rice garnished with cilantro.

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Beetroot Curd Rice is your classic curd rice with an addition of beetroot puree. Serve it with fried rice papad and pickle (vegetarian, gluten-free)
5 from 1 vote

Beetroot Curd Rice Recipe

Beetroot Curd Rice is your classic curd rice with an addition of beetroot puree. Serve it with fried rice papad and pickle.
Prep: 5 minutes
Cook: 20 minutes
Cooling Time: 20 minutes
Total: 45 minutes
Servings: 2 people

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
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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.

Video

YouTube video

Notes

 
 

Nutrition

Calories: 289kcal, Carbohydrates: 54g, Protein: 9g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 12mg, Sodium: 691mg, Potassium: 518mg, Fiber: 4g, Sugar: 12g, Vitamin A: 394IU, Vitamin C: 106mg, Calcium: 164mg, Iron: 1mg
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