Tag Archives: beetroot recipe

Beetroot Rice

Standard

Beetroot Rice is one such delicious, colorful, flavorful and healthiest variety rice, which can be prepared in minutes when you have steamed rice in your hands. Because of its color and taste, I am sure that it would be the best and very big hit among kids. An easy and simple way to make kids consume beetroot. As beetroot is packed with loads of nutrients and helps in lower blood pressure, boost your stamina, beetroot juice helps in maintaining the hemoglobin level. Let us move on to the recipe…

For more vegetarian variety rice recipe – CLICK HERE.

Taking it to Fiesta Friday #135 hosted by Angie@thenovicegarderner.

Ingredients:

  • Grated Beetroot – 1 cup
  • Steamed Rice – 2 cups
  • Onion –  1 no (medium sized)
  • Green chillies – 2 nos
  • Mustard seeds – ¼ tsp
  • Split Black gram – ½ tsp
  • Split Bengal gram / Channa dal – 2 tsp
  • Asafoetida – ½ tsp
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – 2 tsp

Making of Beetroot Rice –

Preparation:

  • Peel and thinly slice (lengthwise) the onion, keep it aside.
  • Slit the green chillies into two equal halves.
  • Heat oil in a kadai, add mustard, split black gram, split Bengal gram and curry leaves, wait until they crackle.
  • Add in the onions and green chillies, cook until the onions turn golden brown.
  • Add in the grated beetroot, turmeric powder, salt and asafetida, cook until the raw smell goes off and the beetroot is completely cooked.
  • Add in the steamed rice, stir well with the beetroot and cook for 2 mins or until the rice gets blend well with the beetroot.
  • Remove from fire, transfer it to a bowl.

Serve hot with chips or pappad or rice crackers. I have accompanied it with Arbi Fry / Colocaesia Fry / Chepang kilangu fry.

Beetroot Stir-Fry / Beetroot Poriyal – 2

Standard

Already I have shared a beetroot stir fry, and this one is something different than the previous one. I have chopped the beetroots and induced cumin powder to enhance the taste. As already told beetroot has too many health benefits – improves low blood pressure, enhances the blood flow, boosts energy and so on. Let us move on to the recipe…

Beetroot Stir-Fry / Beetroot Poriyal

Beetroot Stir-Fry / Beetroot Poriyal

Ingredients:

  • Beetroot – 2 nos
  • Onions – 1 no
  • Green chili – 2 nos
  • Cumin powder – ¾ tsp
  • Grated coconut – 4 tbsp
  • Salt to taste
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp

Preparation:

  • Peel and finely chop the onions and green chilies.
  • Peel and chop the beetroot, to small pieces.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they are transparent.
  • Add in the beetroots and cook for 3 mins.
  • Add in the cumin powder and salt and cook until the raw smell goes off.
  • Pour in 3 tbsp of water, cover and cook until the beetroots are tender (cooked).
  • Add in the grated coconut and cook until the raw smell goes off or until the coconut are cooked.
  • Remove from fire.

Serve hot with steamed rice and any mutton or chicken curry.

 

 

Beetroot Stir Fry / Beetroot Poriyal

Standard

This is a common Indian dish, prepared in all Indian families. I use to prepare this beetroot stir fry very often. Beetroot is packed with too much health factors. Beetroot is a dark red vegetable with an acquired taste and it’s been linked with better stamina, improved blood flood, lower blood pressure and also boosts stamina. Let us move on to the recipe…

Beetroot root Stir Fry / Beetroot Poriyal

Beetroot root Stir Fry / Beetroot Poriyal

Ingredients:

  • Beetroot – 250 gms
  • Green chilies – 2 nos
  • Onion – 1 n0 (small size)
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a string
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Peel and grate the beetroot.
  • Peel and finely chop the onions. Chop the green chilies into medium pieces.
  • Heat oil in a kadai, add mustard, split black gram, green chilies and curry leaves. Wait till they crackle.
  • Add in the grated beetroot followed by salt. Cook them till they shrink in size and change in color.
  • Stir once in a while every now and then.

Serve hot with steamed rice and any curry. I love having this beetroot stir fry along with steamed rice and mutton curry.