Beetroot Curd Rice

Ingredients

• 1 cup cooked rice, mashed
• 3 tbsp. yoghurt
• 1/2 tsp. salt or to taste
• 1/4 cup water
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry red chilies
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal
• 1 tbsp. tuvar dal / chana dal
• 1/2 tsp. whole peppercorns
• pinch asafoetida
• 2 tbsp. beetroot, grated
• 1 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

Steps

1. Mix the rice with the yoghurt, salt and water. Set aside.
2. Heat oil in a tadka pan & temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoetida & peppercorns. Sauté till the mustard seeds stops crackling.
3. Then add the ginger and beetroot. Sauté for a few more seconds.
4. Pour this tempering over the beetroot curd rice. Mix well.
5. Add the roasted peanuts & chopped coriander leaves. Give it a stir.
6. Serve as it is or with papad, chips or pickles for a wholesome & a healthy one-pot meal / breakfast.