Palm Tree
Palm Tree

BEETROOT CURD RICE

WHISKAFFAIR'S

STEP 1

Rinse 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. Keep a medium-sized whole peeled beetroot in the cooker and pour 1 and ½ cups of water in the cooker.

STEP 3

Close the lid of the cooker 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.

STEP 5

Remove the beetroot from the cooker using a spoon or a tong and transfer it to a blender. Blend to make a smooth puree

STEP 6

Transfer the cooled rice to a medium mixing bowl along with yogurt, milk, beetroot puree, and salt, and mix well.

STEP 7

Slightly mash the mixture using your hands. Check for salt and add more if required.

STEP 8

Heat 2 tablespoon of vegetable oil in a small pan over medium-high heat. Once the oil is hot, add ½ teaspoon mustard seeds and 10-12 curry leaves and let them crackle for 4-5 seconds.

STEP 9

Add 1 teaspoon white urad dal, ½ teaspoon grated ginger, and 1 dry red chili and fry until dal turns slightly brown, stirring continuously

STEP 10

Pour the tempering over the curd rice and mix well. Chill the rice for 2-3 hours. Garnish with fresh coriander and pomegranate seeds. Serve chilled with rice papads.

BEETROOT CURD RICE is ready!

Palm Leaf
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