Beetroot & Methi (Fenugreek) Rice
(No Onion & Garlic Recipe) (Gluten Free)
Did you know that growing up, I didn’t consume Beetroots that much. Not that I didn’t like it, it was more because, my Mom didn’t like it. Haha.. Have you heard of such a situation before? She had Beetroot phobia due to some incident she experienced in her childhood so she never ate it and yes, didn’t cook it either.
Well, if I happily declare the fact that I eat all the vegetables, it is only because of my Appa (Dad). Between the both of them, my father was the one who would encourage us to try everything and not waste a single thing on the plate including curry leaves. Something I follow till date.
So when my fridge had a small bowl of rice, a steamed beetroot and half a bunch of methi leaves, all I wanted to do was attempt making this rice. If you have been reading the blog, you must know that I love re-inventing leftovers. You may have a look at the Beetroot Thoran Recipe on the blog in case you are looking for a Beetroot Sabzi / Veg option.
After cooking this rice and devouring it with a cool cup of curd, I am convinced that this is going to be a regular feature at home now. Also, Narayan over ate this, much to my surprise, as he was not sure how these 3 ingredients would taste once mixed together. I assure, the same is going to be the case with you as well, once you try this.
Do check out the recipe below.
Serves 2 persons
Prep Time – 10 mins
Cooking Time – 10 mins
- Leftover Cooked Rice – 1 cup
- Methi (Fenugreek) Leaves – 1 cup finely chopped
- Beetroot – (steamed / boiled) 1 cup grated
- Mustard seeds – 1 tsp
- Haldi powder / Turmeric powder – ½ tsp
- Hing or Asafoetida – a pinch
- Oil – 2 tsps
- Salt as per taste
- Heat a heavy bottom pan / Kadhai and add the oil. Once it heats, add the mustard seeds and let it crackle.
- Add the hing, turmeric powder and then add the finely chopped methi / fenugreek leaves. Let it cook for 2-3 minutes.
- Once the methi leaves are cooked, add the grated beetroot & salt. Mix well.
- Add the cooked rice and stir the mixture well. Cover the rice and let it cook well for 3-5 mins in a low flame.
- Serve hot with curd or raita (curd with vegetables).
- When using leftover rice, try to steam it for 5 odd minutes in a cooker or if you like using microwave, then a quick 2 mins re-heating is ok too. It helps the rice to stay a bit moist / soft when it mixes with the vegetables & absorb the masalas and salt.
- If you don’t have steamed beetroots, Just add grated raw beetroots after the methi cooks and then add some splashes of water, cover and let it cook for few minutes.
- You can add palak too if you like instead of methi. Since I had methi leaves in fridge, I decided to use that. It doesn’t taste bitter at all.
- Excellent for lunch boxes as it’s a one pot dish with the goodness of both vegetables (leafy and beetroot) with rice. A quick dal or even curd as an accompaniment would be ideal.
- Diabetic friendly and low oil makes it healthy. You can make this with brown rice or hand pounded rice too in case your doctor advises you to consume less white rice.
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