Beetroot rice
Just to share with you……
Every body knows how to make beetroot poriyal. I made a slight variation on my own to this poriyal and made this dish.Beetroot Rice is one of the few vegetables which give the rice colr, flavor and subtle sweetness. I hate to peel out,grate or cut the beetroot because of the stain caused by it. So I don’t cook it often but oneday somewhere I read that all food s (both vegetables and fruits) which are purple in color are very good for health. So, I started cooking this veggie often. You can say as beetroot pulav also.
Beetroot rice
Ingredient
- cooked rice – 2 cups (Basmathi is good. All the grains should seperate)
- beetroot – 1 cup ( grated or chopped finely)
- frozen peas – 1/2 cup (optional)
- onion -1 (small size chopped)
- tomato -1 (small size chopped)
- mustard – 1/4 tsp
- curry leaves
- oil – 2 tsp
For paste
- garlic pod -1 (1 piece)
- ginger – tablet size (you can substitue ginger and garlic with 1/2 tsp of paste)
- coconut – 2 tsp
- green chilli – 2
- corriander and mintleaves – 2 tsp each
Preparation
- Heat little oil in the pan. Add mustard and let it splutter then add curry leaves.
- Add chopped onion and tomato anfd fry well.
- Add the grinded paste and fry well till the gingergarlic raw smell goes away.
- Add the peas, beetroot (grate if for kids or cut for adults)grated or chopped finely and fry well.
- To this add little salt just enough for the vegetable.
- Add little water (we need dry curry at the end) or sprinkle at regular interval and cook the vegetable.
- Once it is done add the cooked rice sprinkle the needed salt and mix well so that everything gets blended well.
