Beetroot Curd Rice Recipe Whiskaffair

on Aug 10, 2022, Updated Oct 27, 2023 Here are some more South Indian rice recipes you may like: Ghee Rice, Indian Black Pepper Rice, Raw Mango Rice, Indian Turmeric Rice, and Palak Rice.

About Beetroot Curd Rice

Beetroot Curd Rice is your classic curd rice with the goodness of beetroot puree. It is comforting, easy to make, and has a beautiful pink hue. It is quite popular in South India and is often prepared in households for everyday meals. For a hearty meal, serve it with fried rice papad (appalam), and a pickle of your choice. Short-grain rice gives you better results, but you can also make it with regular white rice.

For The Tempering

Give curd rice a tadka of oil, brown mustard seeds, curry leaves, white urad dal, fresh ginger, and dry red chilies. I used canola oil, but you can substitute sesame, coconut, or light olive oil.

For The Garnish

Garnish the beetroot curd rice with cilantro (fresh coriander leaves) and pomegranate seeds. You can also save some tempering for garnishing. Drain the water and add the rice to a pressure cooker. Place a medium-sized whole peeled beetroot in the cooker and pour 1 and ½ cups of water into it. Close the cooker’s lid and cook the rice for 3 whistles on high heat. Remove the cooker from the heat and let the pressure release naturally. Open the lid. Note – You can also cook the rice and beetroot in an instant pot. Add ½ cup of rice, 1 cup of water, and beetroot to an instant pot. Close the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Remove the beetroot from the cooker using a spoon or a tong and transfer it to a blender. Blend to make a smooth puree. Note – If your blender is not very powerful, cut the cooked beetroot into small pieces before pureeing.

½ cup plain yogurt ¼ cup milk beetroot puree ½ teaspoon salt

Slightly mash the mixture using your hands. Check for salt and add more if required. Once the oil is hot, add ½ teaspoon brown mustard seeds and 10-12 curry leaves and let them crackle for 4-5 seconds. Add the following ingredients and fry until dal turns slightly brown, stirring continuously.

1 teaspoon white urad dal 2 teaspoon grated ginger 1 dry red chili (broken into small pieces)

Pour the tempering over the curd rice and mix well. Chill the rice for 2-3 hours. Tip – You can save some tempering for the garnishing. Garnish with fresh coriander and pomegranate seeds. Serve chilled with rice papads.