Wednesday, July 15, 2009

Beetroot Rice (பீட்ரூட் சாதம்)

We are very much sure how to prepare Beetroot curry, right...?
I have made a slight variation on my own and have prepared the dish.
Beetroot rice is the one which will have a very good natural color, flavor and subtle sweetness.

You need:
cooked rice - 2 cups (Basmathi is good. All the grains should seperate)
beetroot - 1 cup ( grated or chopped finely)
frozen peas - 1/2 cup (optional)
onion -1 (small size chopped)
tomato -1 (small size chopped)
mustard - 1/4 tsp
curry leaves
oil - 2 tsp

Grind altogether:
garlic pod -1 (1 piece)
ginger - tablet size or 1 small piece(you can substitue ginger and garlic with 1/2 tsp of paste)
coconut - 2 tsp
green chilli - 2
corriander and mintleaves - 2 tsp each

Heat little oil in the pan.
Add mustard and let it splutter then add curry leaves.
Add chopped onion and tomato anfd fry well.
Add the grinded paste and fry well till the gingergarlic raw smell goes away.
Add the peas, beetroot (grate if for kids or cut for adults)grated or chopped finely and fry well.
To this add little salt just enough for the vegetable.
Add little water (we need dry curry at the end) or sprinkle at regular interval and cook the vegetable.
Once it is done add the cooked rice sprinkle the needed salt and mix well so that everything gets blended well.

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