If you are tired of eating dal and rice every day or if children are fussy about vegetables, this recipe might be useful. Although beetroot is rich in nutrients, not everyone likes its taste. In such a case, you can give plain yogurt rice a bright and interesting look by making beetroot yogurt rice.
This dish looks very attractive and bright pink, yet it is creamy, cold, and tasty. When served with an aromatic tempering of sesame seeds and curry leaves, even children eat every last crumb, whether from a lunchbox or a dinner plate. Next is a list of ingredients and the simplest way to prepare it.
Beetroot Yogurt Rice
Ingredients
Cooked rice (boiled/leftover) - 2 cups
Fresh thick yogurt - 1.5 cups
Beetroot (grated) - 1/2 cup
Green pepper (finely chopped) - 1
Ginger (grated) - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Fenugreek - 1/2 teaspoon
Curry leaves - 8-10
Asafoetida - 1 pinch
Chestnut or peanuts - 1 large tablespoon
Vegetable oil or ghee - 1 large tablespoon
Cilantro (finely chopped) - 2 tablespoons
Salt - to taste
Instructions
First, place the cooked rice in a large bowl and lightly mash it with your hands or a masher so that the yogurt can mix evenly. Add the freshly whipped yogurt and grated beetroot to the mashed rice. Mix all components thoroughly until the rice turns a beautiful pink color. Then add salt to taste and mix.
In a small pan, heat 1 tablespoon of oil or ghee. Add mustard seeds and fenugreek and let them sizzle. Then add the chestnut/peanuts, finely chopped green pepper, grated ginger, asafoetida, and curry leaves, frying until lightly golden brown. Pour the ready hot tempering over the beetroot-yogurt-rice mixture and immediately cover with a lid to allow the aroma of the tempering to penetrate. After one minute, remove the lid and thoroughly mix the tempering with the rice. Garnish with finely chopped cilantro. The ready, tasty, and nutritious 'beetroot yogurt rice' is ready. It should be served chilled for lunch or in a child's lunchbox.