Beetroot Rice

Ingredients:

Cooked rice	3 cups
Beetroot	½ from small
Onion	1 medium
Red chilli powder	½ tsp
Coriander powder	½ tsp
Salt	½ tsp
Mustard	1/8 tsp
Curry leaves	6 – 8
Coriander leaves	few chopped
Oil	2 tbsp

Method:

1. Peel the skin and chop beetroot into fine, small bits. Chop onion into fine pieces.
2. Heat a kadai with oil to medium hot. Add mustard and allow to splutter. Add onion pieces and fry till it turns into pink. Lower the flame and add red chilli powder, coriander powder and turmeric. Fry for a second. Then add beetroot bits, salt, curry leaves and coriander leaves with 3-4 tbsp of water. Mix, cover and cook for 5 minutes. Open the lid and cook till dry or oil appears on the sides.
3. Now spread cooked rice over this. Mix gently until all combined well. Take care not to break the rice. Check salt. If needed adjust with little more. Mix once again and switch off the flame.
4. Leave it for 5 minutes and then mix again. Beetroot rice is ready.

Serve hot or can be packed for lunch.

Suggestion: One day old cooked rice is best to use. If taken out from fridge, bring to normal temperature and then use. If preparing fresh, spread the hot cooked rice in a wide plate to completely cool down (or can be kept in fridge for half-hour to one-hour). Then use for the recipe. Rice should not be too soft. Take care not to overcook the rice.