Beetroot Coconut Rice / Pulihora - South Indian style

 

            This is a very popular South Indian style rice dish. Any leftover cooked rice can be converted into this delicious one-pot wonder by just adding grated beetroot, fresh grated coconut and other basic condiments to it. Very simple and easy to prepare, it is a great comfort food. 

           

            This dish is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. It can be relished for breakfast, lunch / brunch or any time of the day. You can also pack it as a lunch box meal. So check out the step by step pictorial recipe to prepare this amazingly healthy dish. 

• 2 cups cooked rice
• 1/2 cup grated beetroot
• 1/2 cup fresh grated coconut
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. chana dal
• 1 tbsp. roasted peanuts
• 1 tbsp. sunflower seeds (opt)
• 1 tbsp. pumpkin seeds (opt)
• 1/2 tsp. salt or to taste
• 1 pinch of pepper powder
• 1 tbsp. coriander leaves, chopped

             Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal and asafoetida. Sauté for a minute.

            Now add the coconut and stir fry till it turns light brown in color.

  

            Then add the grated beetroot and sauté for 2 minutes.

          Add the cooked rice, salt and pepper powder. Mix everything well and sauté for 1-2 minutes. Switch off the flame.

            Add the roasted peanuts, sunflower seeds and pumpkin seeds. Give it a mix. 

           Garnish with coriander leaves. Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice. 

Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal & asafoetida. Sauté for a minute.

              Now add the coconut & stir fry till it turns light brown in color.

                     Then add the grated beetroot & sauté for 2 minutes.

Add the cooked rice, salt & pepper powder. Mix everything well sauté for 1-2 minutes. Switch off the flame.

   

Add the roasted peanuts, sunflower seeds & pumpkin seeds. Give it a mix. 

                    Garnish with coriander leaves.

Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice.