Feb 2, 2009

Beetroot Rice..



I Clicked this before, and now here is the recipe. Even people who don't like beet-root will like this rice, and that applies to me too. Let it sit for a couple of hours after making, so that the flavours settle in. I realised after making this that beetroot, garlic and lemon, gel very well together. So do try it.

Ingredients

Peeled and grated Beetroot - 1 small, approx. 1 cup packed
Cooked Rice - 1 cup
Chana Dal/Bengal gram - 1 tsp
Udad Dal/ split black gram - 1 tsp
Jeera/ Cumin Seeds - 1/2 tsp
Green Chillies, slit lengthwise - 3
Garlic cloves, chopped fine - 2
Curry leaves - 3
Mustard Seeds - 1 tsp
Lemon Juice - 2 tsp
Salt - to taste
Oil

Method

- Heat oil in a wide non-stick pan. Add the udad dal, chana dal and mustard seeds. Once the seeds start crackling, add in the cumin seeds, curry leaves and green chillies and garlic. Saute for a few seconds, till the garlic gets cooked.
- Add in the grated beetroot, add salt and saute well. Turn the heat to low and cook covered for about 5 mins. I sprinkled just a little water at this point and covered the pan.
- Add the Vangi bhaat powder, mix again, cover and cook (another minute).
- Add in the lemon juice and mix.
- Add the cooked rice and cilantro and mix everything, taking care that the rice grains are intact.
- Serve hot.

Note :

- Beetroot should either get fully cooked, or its perfectly fine if you want it slightly crunchy and cook it till its only almost done.
- Increase the amount of rice in proportion to the beets, if you don't want that strong a taste of beets in it.
- Use any other curry powder if you don't want or have Vaangi Bhath powder.
- You can use ginger-garlic paste instead of just plain garlic.
- A great tip that I had got long back from a friend was that in such kind of rices or fried rice, cook the rice well in advance and refrigerate it. Take it out and separate the grains when ready to use. This way the grains don't break and they get warmed through when you add it to the dish.

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13 Comments:

Asha said...

So colorful always nice to the Beet's vibrant color whatever the dish is. Sounds delicious too! :)

Namrata Kini said...

Beetroot rice looks yummy. Will try this soon. Your last tip is really useful Maya. Thanks for the recipe and the tips.

Ashwini said...

Looks yummy and inviting..Love beetroot anytime and in everything..I have not tried only beetroot rice, I have added along with other veggies..looks tempting..

Trupti said...

beetroot rice looks very delicious. Nice color

Meera said...

Looks delicious. That MTR Vangi Bhath powder is really amazing!! I use it many times. It adds a nice flavor to tomato rice too.

Cham said...

Wow so colorful ur rice I like this sweety and spicy flavored rice!

LG said...

ahhaaa..colorge sotu hodenu :) super kanri!

Purnima said...

Its a lovely way to eat reds! More the red veggie goes in, more the blood is produced..they say! I believe! Yummy (hv eaten only beet upkari by my mil..simple wt rai+urad+red chillies+ tinyy cubed beet, covered n cooked for abt 15 mins..similar to ur previous upkari ) Must try this rice!

Shilpa said...

This is one of my favorites too :). Love it.

Nithya Praveen said...

First time here,looks yummy.The color makes it all the more tempting.

Cynthia said...

I can just imagine making this the next time I am entertaining and hearing people gasp as the beauty of it, just from the colour. Thanks for the inspiration.

Swapna Pravin said...

Very attractive color. Will try soon.

Sia said...

maya, beet rice was my fav lunch box dish during school days. my mom would add few cucumber pieces and a small jar of raita t make it all more appealing for us kids :)