Beetroot Curd Rice: How To Make This Summer Favourite Refreshing Meal?

Name: Beetroot Curd Rice | Beetroot Curd Rice Recipe | How To Make Beetroot Curd Rice
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 1 servings
Cuisine: Indian
Ingredients: ½ cup raw white rice, ½ cup plain curd, ¼ cup milk, 1 medium-sized beetroot, ½ teaspoon salt, 2 tablespoons canola oil, 1 and ½ teaspoons brown mustard seeds, 10-12 curry leaves, 1 teaspoon white urad dal, ½ teaspoon grated ginger, 1 dry red chilli, 1 tablespoon chopped coriander leaves, 2 tablespoons pomegranate seeds

The scorching summers are right around the corner, and this year, beetroot should be your vegetable of choice to beat the heat. Here’s an easy beetroot curd rice recipe that you can make in under an hour.

Shivangi Sarkar

Editorial

Updated:- 2024-04-18, 11:04 IST

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The scorching summers are right around the corner, and this year, beetroot should be your vegetable of choice to beat the heat. Curd and beetroot are two key ingredients when it comes to combating overheating during the summer season. This beetroot curd rice recipe is the perfect combination of the two.

Not only is beetroot a superfood with anti-cancer properties, but it's also good for your digestive system and gut health. Moreover, it is a great internal coolant to help you stay refreshed. Keep reading to learn a refreshing, flavourful, and easy beetroot curd rice recipe inspired by Neha Mathur.

How To Make Beetroot Curd Rice?

Here's a step-by-step guide to making delicious beetroot curd rice:

Beetroot curd rice

Rinse white rice until the water runs clear. Drain and add to a pressure cooker with a medium-sized peeled beetroot and 1 and ½ cups of water.
Cook for 3 whistles on high heat, then let the pressure release naturally.
Once cooled, remove the beetroot from the cooker and blend until smooth. If needed, cut into smaller pieces before blending.
In a mixing bowl, combine the cooled rice, curd, milk, beetroot puree, and salt. Mix well and lightly mash the mixture.
Heat oil in a pan, add mustard seeds and curry leaves until they crackle. Then, add urad dal, ginger, and red chilli and fry until slightly brown.
Pour the tempering over the curd rice, mix well, and chill for 2-3 hours.
Garnish with fresh coriander and pomegranate seeds. Optionally, save some tempering for extra garnish.

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Serve chilled with rice and papads for a delightful meal. Enjoy!

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Beetroot Curd Rice Recipe Card

Here's how you can make a soothing beetroot curd rice:

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Vegetarian Recipe

Total Time: 45 min

Prep Time: 5 min

Cook Time: 40 min

Servings: 1

Level: Medium

Course: Main Course

Calories: 300

Cuisine: Indian

Author: Shivangi Sarkar

Ingredients

½ cup raw white rice
½ cup plain curd
¼ cup milk
1 medium-sized beetroot
½ teaspoon salt
2 tablespoons canola oil
1 and ½ teaspoons brown mustard seeds
10-12 curry leaves
1 teaspoon white urad dal
½ teaspoon grated ginger
1 dry red chilli
1 tablespoon chopped coriander leaves
2 tablespoons pomegranate seeds

Step

Step 1:
Rinse and drain white rice, add to a pressure cooker with a medium-sized peeled beetroot and 1 and ½ cups of water.
Step 2:
Next cook it for 3 whistles and let the pressure release.
Step 3:
Let it cool and remove the beetroot and blend smoothly.
Step 4:
Combine the cooled rice, curd, milk, beetroot puree, and salt and mix well.
Step 5:
Make the tempering by heating oil in a pan, add mustard seeds and curry leaves until they crackle.
Step 6:
Next add the urad dal, ginger, and red chilli and fry it.
Step 7:
Next, pour the tempering over the delicious curd rice, and let it chill for 2-3 hours.
Step 8:
Finally garnish the beetroot curd rice with fresh coriander and pomegranate seeds.