Beetroot Rice
Rice - 2 cups (uncooked, preferably Basmati)Beetroots - 2 med size
Onion - 1 small
Tomato - 1 small (or tamarind paste - optional)
Mustard seeds - 1 tbsp
Jeera - 1 tsp
Urad + chana dal - 1tbsp
Curry leaves - 1 sprig
Red chilli - 1
Green chilli - 1
MTR Puliogare Powder
(tamarind rice powder) - 1 tbsp (for extra spice - optional)
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Zeera powder - 1/2 tsp
Red Chilli powder - 1 tsp
Cilantro - for garnishing
Oil
Salt
Recipe Procedure:
Cook rice with double the water, little oil and little salt. When it is done, fluff it with a fork and allow it to become warm or cool.
In the mean while, chop onions and beets.
Heat pan and add oil. Do the seasoning with mustard, zeera, urad and chana dals, green and red chillies, and curry leaves.
Then add chopped onions, saute it for one min, and add turmeric, zeera, coriander powders. saute for one more min and then add finely chopped beets.
Fry for one min and then cook covered with salt added.
When beets are done, add the MTR spice and fry for a min.
In the mean while, chop onions and beets.
Heat pan and add oil. Do the seasoning with mustard, zeera, urad and chana dals, green and red chillies, and curry leaves.
Then add chopped onions, saute it for one min, and add turmeric, zeera, coriander powders. saute for one more min and then add finely chopped beets.
Fry for one min and then cook covered with salt added.
When beets are done, add the MTR spice and fry for a min.
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