Sunday, December 26, 2010

Beetroot pulihora

The beautiful,  natural deep colour of the beetroots  with the combination of the tangy flavour of lemons, is sure to delight the tastebuds. Especially Kids love the colourful and well presented food.   This recipe tastes more like lemon pulihora, but with a twist of added natural colour. Lot of variations can be made using beetroot in the rice like pulav,  beetroot coconut rice etc..
Rice - 2 cups, washed and cooked
Beetroot - 1, grated finely
Green peas - 2 tbsp
Lemons - 1, Juice squeezed out
Dry red chillies - 4, adjust accordingly
Urad dal - 1 tsp
Chana dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin - 1/4 tsp
Peanuts - 2 tbsp ( optional)
Hing/ asafoetida - a pinch
Curry leaves - 1 sprig
Oil - 3 tbsp
Salt to taste

Heat oil in a pan on medium flame, add dry red chillies, mustard, cumin, urad dal, channa dal, peanuts, and fry till light golden brown and mustard crackles. Add hing, curry leaves and fry.   Add grated beetroot, green peas and saute. Add salt , lemon juice and cooked rice and mix well. Allow it to simmer on slow flame for 10- 15 mins. serve hot

1 comment:

  1. Absolutely gorgeous. You can't get that color artificially. Thanks.