Week 4 Day 2 of BM #58 -
Check out this colorful and flavorful rice which is quick to put together. A great one to make with leftover rice.
Recipe Inspiration from here
Ingredients -
Beetroot, peeled and grated 1 1/2 cups
Cooked Rice 2 cups (I used Sona Masoori)
Salt, Turmeric, Green Chilies as needed
Vangibath Powder 2 tsp or as needed
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Peanuts handful, Curry leaves few, Asafoetida a pinch)
Method Of Preparation -
In a heated pan, add oil and first fry the peanuts, then add the rest of the seasoning ingredients.
After the mustard seeds pop, sprinkle turmeric, toss in the chopped green chilies and add the grated beetroot.
Fry until the beetroot is almost cooked.
Sprinkle adequate salt and vangibath powder. Mix well and add the cooked rice.
Remove from heat and evenly mix the rice so that the masala is evenly distributed.
Serve warm with Raitha for a filling meal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58.
Preparation Time 15 min
Serves 3-4
Posts
Interesting to note the vangi bath podi being used..so colourful!
Two days back I made this for lunch. My north indian friends love this simple and tasty rice.
Vangi baath pedi and beetroot sounds awesome
Love the addition of vangi baath powder, that seriously an interesting twist in beetroot rice..Very catchy dish.
Love the color of beet rice.Looks so inviting.
Such a colorful and delicious looking beet rice.
Adding vangibhath powder to the curry makes it a totally different dish, I guess. Have to try this out.