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| Main ingredients | Beetroots, Cooked rice, Chilled yogurt, Ginger, Fresh cream, Split Bengal gram, Mustard seeds, Curry leaves, Asafoetida |
| Cuisine | South Indian |
| Course | Rice |
| Prep time | 1-1.5 hours |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium beetroots, boiled, peeled and roughly chopped
- 3 cups cooked rice
- 1½ cups chilled yogurt
- ½ teaspoon grated ginger
- 2-3 tablespoons fresh cream
- Salt to taste
- 2 tablespoons oil
- 1 teaspoon split Bengal gram
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 10-15 curry leaves
- Fried papadam for serving
Method
- Put the beetroot into a blender jar and blend into fine puree.
- Take cooked rice in bowl and mash with the back of a spoon. Add grated ginger, yogurt, fresh cream, salt and beetroot puree and mix till well combined.
- Heat oil in a non-stick pan, add Bengal gram and sauté till golden brown. Add mustard seeds and when they splutter add asafetida and curry leaves and sauté for 30 seconds.
- Add this tempering to the beetroot-rice mixture and mix well. Keep the bowl in the refrigerator for 1 hour.
- Transfer into a serving bowl and serve with fried papadam.
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