They are said to have grown in the Hanging Gardens of Babylon. The Elizabethans enjoyed them in tarts and stews. Thomas Jefferson, the American Founding Father planted them at Monticello. Medieval cooks stuffed them into pies. It’s naturally sweet and has an inherent earthy smell. WHAT IS IT?
The answer to the riddle is …the Beetroot. This root vegetable with colours ranging from brilliant red to bright yellow is a cook’s delight. Soups to souffles, from Curries to Kebabs these versatile sugary roots are used by both the East and West to dish our culinary innovations. The earthy flavour of this vegetable is due to the natural presence of an aromatic terpene derivative called Geosmin.
Flavour of beetroot complements well with Dill, basil, mustard seeds, coriander, cumin, sesame seeds, walnut, almond, peanut, lemon juice, orange, grapefruit, and garlic. Here is a flavoured Beetroot rice prepared in South Indian style loaded with peanuts The rice has been paired with a banana stem Pachadi/ Raitha. This delicious and colourful combination loaded with fibre and antioxidants is a wholesome lunch box meal for all ages.
Recipe for Classic Combo – Beetroot rice with Banana Stem pachadi
Ingredients for Beetroot rice:
- Raw rice 1cup
- Beetroots 2 big grated
- Green chilly 6
- Curry leaves few
- Coriander leaves finely
- chopped a handful
- Onion (optional) 1 big sliced
- Oil 2 tbsp
- Mustard seeds 1 tsp
- Bengal gram dal /channa dal 1 tbsp
- Black gram dal/urad dal 1 tbsp
- Peanuts 4 tbsp
- Asafoetida ½ tsp
- Salt to taste
Preparation Method:
- Take 4 cups of water, and bring it to a rolling boil. Add the washed rice and bring to a boil once again. Simmer and cook till the rice grains are soft but stiff. Drain the water. Spread the rice on a plate, drizzle some oil and allow to cool.
- Take a heavy bottomed pan. Add oil, temper with mustard, dals, peanuts and asafoetida. Add the curry leaves followed by the grated beetroot and green chillies.
- In case of using onions, add onions after the tempering is ready and sauté till it turns light brown .then add the beetroot) Sauté till the raw flavour of beetroot disappears. Add the coriander and required salt.
- Now gently mix in the rice, taking care not to break the grains.
- Serve warm or at room temperature.
Ingredients for Banana Stem Pachadi/Raitha:
- Banana stem finely chopped 1.2 cup
- Green chilly finely chopped 2
- Curry leaves few
- Coriander finely chopped 1 tbsp
- Salt to taste
- Oil 1 tsp
- Mustard seeds ½ tsp
- Bengal gram dal ½ tsp
- Black gram dal ½ tsp
- Asafoetida ¼ tsp
- Thick curds 1 cup
Preparation method:
- Take the curds into a bowl and whisk them well with salt.
- Add the banana stem, green chilly, and coriander. Mix well. Take a pan, heat oil, and temper with the mustard, asafoetida, deals, and curry leaf.
- Pour the tempering over the curds. Mix and serve.
Classic Combo Beetroot rice with Banana stem pachadi/raitha is ready 🙂
