Mamta
You will need short-grain white rice, plain yogurt, milk, beetroot, and salt. And oil, brown mustard seeds, curry leaves, white urad dal, fresh ginger, and dry red chilies.
Rinse ½ cup of short rain white rice with water 2-3 times.
Drain the water, add the rice and a whole peeled beetroot to a pressure cooker, then pour in 1½ cups of water.
Close the cooker’s lid and cook the rice for 3 whistles on high heat.
Remove the cooker from the heat and let the pressure release naturally. Open the lid.
Take a beetroot and transfer it to a blender. Blend to make a smooth puree.
Transfer the cooled rice to a medium mixing bowl and add – ½ cup plain, yogurt, ¼ cup milk, beetroot puree, ½ tspn salt.
Slightly mash the mixture using your hands. Check for salt and add more if required.
Heat 2 tbsp of oil in a small pan. Then add ½ tsp brown mustard seeds,10-12 curry leaves, white urad dal, grated ginger, 1 dry red chili and mi8x well.
Pour the tempering over the curd rice and mix well. Chill the rice for 2-3 hours.
Your perfect beetroot curd rice is ready. Serve and enjoy.