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.
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
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.
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.
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.
- Garnish with fresh coriander and pomegranate seeds. Serve chilled with rice papads.
You can save some tempering for the garnishing.
Video
Notes
Nutrition
Calories: 290kcal | 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
