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This recipe is inspired by beetroot sasam and beetroot raita. This is very mild in flavor, it has that sweetish tinge from beetroot. It can be made with little thick yogurt to be served as a sidedish/chutney or can be made with thinned down yogurt/buttermilk to be served with hot rice as tambli.

Ingredients:
1 cup cooked and chopped beetroot
4 green chillies
2 tea spns mustard seeds
4-5 curry leaves
1/2 tea spn urad dal
1 red chilli
A pinch asafoetida
1 cup yogurt
Oil
Salt

Method:
Cook beetroot, peel and cut into pieces.
Heat oil and add 1 tea spn mustard seeds. Add green chillies, beetroot, salt. Mix well. Grind to a coarse paste (do not add water, do not make it a smooth paste, leave some small pieces).
In a bowl, take yogurt. Add the beetroot paste. Mix with a spoon. If serving as tambli, add water and thin it down to desired consistency.
Heat oil and add mustard seeds, urad dal. When they start popping, add curry leaves, red chilli cut into pieces. Pour this over the tambli. Serve with hot rice.

Serves : 2-3
Preparation time : 20mins

Wish you all a very happy and prosperous Yugadi/Ugadi and Gudi Padwa.

Pepper jaggery panakam
Mango pachdi(not in picture)
Muga dali usli
Chane usli

Some of you must be thinking, why am I posting so many rice preparations. My answer is – “that’s what I am cooking these days”. One time cooking for both lunch and dinner is working very well for me. Though both of us can eat out and survive, we don’t prefer to do it frequently. V is very happy that he can eat different kind of pulav/biryani so often. I use as many as lentils, vegetables, egg in these dishes so that we don’t miss out on any nutrition.

This pulav can be called as a fusion between a biryani and khichdi. Perfectly cooked sprouted moong gives a very nice flavor to this dish. I could have added some other vegetables to it, but I wanted to keep it simple. We both enjoyed it very much.

Ingredients:
1/2 cup moong
1 and 1/2 cups basmati rice
1/2 cup onion
1/2 cup tomato
2-3 sprigs coriander leaves
1 tea spn biryani masala
1 tea spn ginger paste
1 tea spn garlic paste
1 tea spn cumin seeds
2 cardamoms
2 bay leaves
A pinch asafoetida
1 tea spn red chilli powder
2 cloves
1″ cinnamon
Salt

Method:
Sprout the moong.
Heat oil and add cumin seeds, cloves, cinnamon, bay leaves, cardamom. Add onion, ginger, garlic and fry till onions turn translucent. Add tomatoes, salt and cook till tomatoes turn mushy.
Add rice and fry for few minutes, add turmeric, biryani masala, chilli powder and fry again.
Now add the sprouted moong, 3 cups water, coriander leaves, mix gently, cover and cook till done.

Serves : 3-4
Preparation time : 45mins

Pictorial: