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    Whisk Affair » Recipes » Rice » Beetroot Curd Rice

    Published: Aug 10, 2022 | Last Updated On: Feb 2, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Beetroot Curd Rice

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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)

    Here are some more South Indian rice recipes that you may like – Ghee Rice, Indian Black Pepper Rice, Green Mango Rice, Turmeric Rice, Palak Rice, South Indian lemon Rice, and Ellu Sadam.

    Beetroot curd rice served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Beetroot Curd Rice
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    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 to it.

    It is quite popular in South India and is often prepared in households for their everyday meals. Serve it with fried rice papad and a pickle of your choice for a hearty meal.

    You can easily double or triple the recipe for a bigger crowd.

    Ingredients

    Beetroot curd rice ingredients

    For The Curd Rice

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

    Short grain rice gives you better results, but you can make it with regular white rice too.

    For The Tempering

    Give curd rice a tadka of vegetable oil, brown mustard seeds, curry leaves, white urad dal, fresh ginger, and dry red chilies.

    I used vegetable oil but you can replace it with sesame oil, coconut oil, or even 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. Keep a medium-sized whole peeled beetroot in the cooker and pour 1 and ½ cups of water into the cooker.

    Rice, beetroot and water added to a pressure cooker.

    Close the lid of the cooker 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. 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, then you can 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 along with ½ cup plain yogurt, ¼ cup milk, beetroot puree, and ½ teaspoon salt, and mix well.

    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 vegetable 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 1 teaspoon white urad dal, ½ teaspoon grated ginger, and 1 dry red chili (broken into small pieces) and fry until dal turns slightly brown, stirring continuously

    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.

    Serving Suggestions

    Beetroot Curd Rice can be served on its own for a simple and comforting meal with a side of pickle and fried rice papad.

    You can also serve it as a side dish with South Indian meals.

    It can be packed for office or school lunch box as well.

    Storage Suggestions

    Beetroot Curd Rice is a great “make ahead” recipe, that can be stored in an air-tight container for about 3-4 days. Give it a fresh tadka before serving.

    You Might Also Like

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      Beetroot Chaas (Beetroot Buttermilk)
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      Beetroot Raita (Beet Raita)
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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)

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 2 people
    Calories: 289kcal
    Author: Neha Mathur

    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 vegetable oil (or sesame oil, coconut oil)
    • 1-½ 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

    https://www.youtube.com/watch?v=W9SvCHDtn9Y

    Notes

    You can easily double or triple the recipe for a bigger crowd.
     

    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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