Beetroot rice

JEYASHRI SURESH

This is a delicious and healthy one-pot dish made mainly with beetroot, rice, spices and herbs.

It is easy to make and can be served with plain yogurt or raita. Preparation time: 15 minutes Cooking time: 25 minutes Serves: 2 Ingredients: 1/3 cup uncooked rice (2 cups cooked rice) 1 cup grated beetroot 1 finely-chopped onions 3 tsp oil ½ tsp mustard seeds 1 tsp urad dal 1 tsp chana dal 2 tbsp peanuts Curry leaves 2 tsp lemon juice 1 tsp ghee To grind: ½ cup coriander leaves (loosely packed) 2 green chilli 4 garlic cloves Method: 1) Cook the rice and let it cool. Ensure the rice is not clumpy. 2) Grind coriander leaves, garlic and green chilli into a coarse paste. Do not add water while grinding. 3) Pour the oil into a pan and add the mustard seeds, urad dal, curry leaves and peanuts. 4) Saute till the dal and peanuts become crunchy. 5) Add the onion and salt. Cook till the onion turns translucent. 6) Add the ground paste and saute for 1-2 minutes. 7) Add the grated beetroot and cook for a minute (beetroot cooks quickly). 8) Add the cooked rice and mix gently. 9) Cook for a minute and switch off the stove. 10) Add the lemon juice and ghee to enhance the flavour. 11) Mix evenly before serving.

Notes: a) You can omit the onion and garlic. b) You can add a small piece of ginger to the ground paste. c) If you do not like beetroot, you can use carrot instead. d) Beetroot rice can be packed for the lunchbox. Since it does not contain ingredients that spoil easily, it can even be packed for travel.

tabla@sph.com.sg

Jeyashri Suresh runs the vegetarian food website www.jeyashriskitchen.com

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