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Friday, 30 August 2013

Beetroot Rice/ Beetroot Sadham- Recipe

August 30, 2013

My family has been tired of eating the same menu almost every other day curry, rice and some vegetable. So I thought I would try something different today, something simple and easy and doesn't require an elaborate side dish. Moreover I had beetroot left in the fridge that I have been meaning to make a side dish and which I didn't, so I thought I would give this beet root rice a try. 


  • Beetroot (grated)- 1/4 Kg
  • Raw rice- 2 cups
  • Onion (sliced)- 2 medium
  • Green chillies (Slit)- 2
  • Mustard seeds-1/2 tsp
  • Cumin seeds- 1/2 tsp
  • Split urad Dhal- 1/2 tsp
  • Chana dhal- 1/4 tsp
  • Water- 1/4 cup
  • Oil- 1 tbsp
  • Salt to taste


Cook 2 cups of rice in 4 cups of water in a pressure cooker. Once done, spread on a plate and allow it cool.

In a Kadai (wok), heat 1tbsp oil  and add mustard seeds. Once the mustard seeds begin to splutter, add the cumin seeds, Split Urad Dhal, Chana dhal, Green Chilies. Fry for 2 minutes. Ensure that the dhals do not get burned, else it will give a weird taste. Once the dhals are fried to light brown, add onions and fry till the onions are cooked. Add the beetroot and fry for 1 minute. Add water and cover and cook in medium flame till the beetroot is completely cooked. Check for seasoning and add salt to taste. Now add the rice to the kadai and mix well. 

Garnish with coriander leaves. Serve with papad and curd.