Beetroot is an under used vegetable. It can be boiled, roasted, made into a juice or smoothie, made into chips, preserved into pickles, used in cakes (yes cake!), made into a sambar, made into a dry subzi/sabji/palya, raitha, chutney, the list can go on and on. Beetroot can also be used to make a tasty and flavourful bhaat. It’s one more simple dish to make for your lunch box like Tomato Bhaat.
Beetroot Bhaat | Beetroot Rice
Prep time
Cook time
Total time
Deep red coloured bhaat made with beetroot, subtly spiced and coconut giving it flavour
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Serves: 4 people
Ingredients
- 2 Cups cooked rice (use 1 Cup dry rice to yield 2 Cups cooked rice)
- 1 Cup diced(small dices) beetroot (1 medium sized)
- ½ Tbsp oil
- ½ Tsp jeera
- ½ Tsp mustard
- ¼ Tsp methi seeds/methi daana/menthya
- 1 broken dry red chilli
- A pinch of hing/asafoetida
- 5-6 curry leaves
- 1 chopped green chilli
- 1" chopped ginger
- 1 chopped clove of garlic (optional)
- ¼ Cup packed grated coconut
- ¼ Tsp turmeric/haldi
- ½ Tsp garam masala
- Salt to taste
- Chopped coriander to add on top
Method
- Heat oil, add mustard, jeera. Let them splutter
- Add methi seeds, red chilli, hing. Saute for a few seconds
- Add chopped green chilli, ginger, garlic once the methi seeds turn golden
- Add curry leaves and saute for a few seconds
- Add grated coconut. Mix well. Let the coconut start releasing aroma and dry out a bit
- Add chopped beetroot. Mix well, cover and cook till beetroot turns soft. They turn darker when they are cooked, check with a fork or the back of the spoon when they are cooked completely
- Add turmeric and garam masala. Mix well
- Add cooked rice and salt. Mix well
- Add chopped coriander on top
- Serve with a raitha. This also tastes good at room temperature and can be packed for lunch box or picnics
Notes
Desi ghee can also be used in place of oil or a mixture of both for additional aroma
Desiccated/dry coconut can also be used in place of grated coconut
I generally use sona masuri rice for South Indian style rice/bhaat. Basmati rice can also be used
Cook on low flame, water need not be added to cook beetroot
Methi seeds add a subtle taste
Desiccated/dry coconut can also be used in place of grated coconut
I generally use sona masuri rice for South Indian style rice/bhaat. Basmati rice can also be used
Cook on low flame, water need not be added to cook beetroot
Methi seeds add a subtle taste
3.5.3208
Stepwise:
Heat oil, add mustard, jeera. Let them splutter
Add methi seeds, red chilli, hing. Saute for a few seconds
Add chopped green chilli, ginger, garlic once the methi seeds turn golden
Add curry leaves and saute for a few seconds
Add grated coconut. Mix well. Let the coconut start releasing aroma and dry out a bit
Add chopped beetroot. Mix well, cover and cook till beetroot turns soft. They turn darker when they are cooked, check with a fork or the back of the spoon when they are cooked completely
Add turmeric and garam masala. Mix well
Add cooked rice and salt. Mix well
Add chopped coriander on top
Serve with a raitha. This also tastes good at room temperature and can be packed for lunch box or picnics
