Beetroot Rice has been on my to do list for a very long time. It is a delicious rice based dish made with beetroots and a few spoices. The colour of beetroot has always fascinated me. Not to forget its intense flavour and texture it offers both as raw and when you cook it. It might interest you to know that beetroot is a root vegetable with numerous health benefits, including improved blood flow, lower blood pressure and increased exercise performance. Its a great source of fiber, manganese, potassium, Vitamin B9 and Vitamin C.
I have played with beets earlier also and have tried recipes such as Beetroot Raita, Russian Borsch soup and Beetroot bread with garlic and thyme. This time I wanted that stark red rice with grated beetroots.Therefore, decided to make beetroot rice. In south of India its known as ‘beetroot sadam’, a popular dish and this version is my take on the same.
The most beautiful thing about this dish is that its a simple recipe but has an amazing marriage of flavour and texture. Its a full meal in itself and is very filling and nutritious at the same time. Beets are available throughout the year so you can try this soon and share your feedback with me.
Directions:
1. Take normal every day rice and wash it thoroughly with water until all the starch has been removed and the water is close to transparent. Soak for half an hour.
2. Add the soak rice to the pressure pan, add salt and ghee. Add water and close the lid and cook for 7-8 minutes or three whistles.
3. After the pressure has released open the lid and fluff the rice with a fork and set aside.
4. Meanwhile the rice is getting ready you can peel the beetroots and grate them. Also chop the onions in length and set them aside.
5. In a pan add oil and heat. Add mustard seeds and cumin and crackle them. Ensure the cumins do not turn black.
6. Add kaddi leaves. You can use fresh or dried whichever is available. Also add dried whole chilies.
7. Now add split Urad dal also known as black lentil which has been skinned and split. Also add split arhar dal, also known as pigeon pea. Saute them for a few seconds.
8.Now add asafoetida and chopped onions. Saute the onions till they become slight pink. Add salt.
9. Add turmeric powder, red chili powder and sambhar masala.
10. After this add grated beetroot to the temper and saute. It will take 7-8 minutes for the beets to cook.
11. Once the beets are cooked add the cooked rice to the pan and mix thoroughly.
12. Continue to cook for another two minutes and serve hot with some ghee on the side.
Other recipes with rice you can try from The Secret Ingredient are: Mushroom Biryani, Spicy Mint Rice, Jackfruit in Spiced Rice, South Indian style Curd Rice, Andhra Style Raw Mango Rice, Sweet Jaggery Carrot Rice Pudding and more.
- Rice 2 cup
- Water 2 cup
- Salt 1 tsp
- Ghee 1 tsp
- Beetroot 2 medium beets
- Onion 2 medium
- Refined Oil 2 tbsp
- Mustard seeds 1 tbsp
- Cumin seeds 1 tsp
- Curry/Kaddi Leaves 2 sprig
- Dried Whole Red Chili 2-3 pieces
- Urad dal 1 tsp
- Arhar/toor Dal 1 tbsp
- Asafoetida ¼ tsp
- Salt to taste
- Turmeric Powder 1 tsp
- Red Chili Powder 1 tsp or to tatse
- Sambhar Powder 1 tbsp or more as per taste
- Take normal every day rice and wash it thoroughly with water until all the starch has been removed and the water is close to transparent. Soak for half an hour.
- Add the soak rice to the pressure pan, add salt and ghee. Add water and close the lid and cook for 7-8 minutes or three whistles.
- After the pressure has released open the lid and fluff the rice with a fork and set aside.
- Meanwhile the rice is getting ready you can peel the beetroots and grate them. Also chop the onions in length and set them aside.
- In a pan add oil and heat. Add mustard seeds and cumin and crackle them. Ensure the cumin do not turn black.
- Add kaddi leaves. You can use fresh or dried whichever is available. Also add dried whole chilies.
- Now add split Urad dal also known as black lentil which has been skinned and split. Also add split arhar dal, also known as pigeon pea. Saute them for a few seconds.
- Now add asafoetida and chopped onions. Saute the onions till they become slight pink. Add salt.
- Add turmeric powder, red chili powder and sambhar masala.
- After this add grated beetroot to the temper and saute. It will take 7-8 minutes for the beets to cook.
- Once the beets are cooked add the cooked rice to the pan and mix thoroughly.
- Continue to cook for another two minutes and serve hot with some ghee on the side.