Beetroot Lemon rice

 

Beetroot lemon rice:

2 medium sized beetroots

1.5 cups basmati rice (around 400 gm)

Juice of 2 lemon

1 tbsp tamarind 

½ tsp turmeric powder

1 tsp pepper powder (optional)

Corriander leaves for garnish

Salt, Oil as required

For tempering

1 tbsp mustard seeds

1 tbsp urad dal

1 tbsp chana dal

2 tbsp raw peanuts

1” ginger finely chopped

4-5 green chillies

1 sprig curry leaves

1 tbsp red chilly whole

Cook rice, drain and keep aside. Salt should be added while cooking.

Roughly chop the beetroot, boil with some water, cool. Add the tamarind and make paste, keep aside.

Heat Kadai, add oil, add mustard. When it crackles, add peanuts; saute, add chana dal, urad dal, ginger, green chillies, curry leaves and red chillies one by one and saute. Now add the beetroot paste, salt, turmeric powder and saute for 5 minutes. Add the cooked rice and blend well. Garnish with Corriander leaves. Serve with some side dish like, brinjal fry, chicken or soya chunks veg.