Beetroot Curd Rice

1 cup raw/broken rice 

1-2 beetroot (100 gms)

1 cup curd (200 gms)

1 cup milk (optional)

1 cucumber chopped(optional)

1 tsp mustard 

1/2" ginger, grated/finely chopped

Curry leaves

Corriander leaves

1 carrot, grated (optional0

1 tbsp urad dal

1 tbsp chana dal

2 green chillies, chopped

1-2 whole red chillies

Salt, as required

Oil

Roughly chop the beetroot, add 1 cup water and cook. Let it cool. Blend in mixie to make a smooth paste.

Cook rice (slightly overcook), drain water and keep aside. Once water is drained from rice, add curd, water (and milk – option).

Smash the rice with potato smasher. Add more water if needed. Add salt. Add carrot, cucumber and corriander leaves and mix well. Now add the beetroot puree and mix well.

For tempering, heat oil, add mustard, when it splutters, add ginger and green chillies, saute for some time and add chana dal, urad dal, curry leaves and red chillies. Now pour this tempering into the curd rice mix. Mix well. This has to be served cold, should not be re-heated.