Beet Dahi Bhat

Beet Dahi Bhat

This colorful recipe transforms standard curd rice into a refreshing, cooling summer dish using buttermilk instead of heavy yogurt. The chef mixes cooked rice with freshly grated beetroot, fresh coriander leaves, and cool buttermilk to maintain a perfectly smooth consistency. She lets the starch in the rice absorb the liquid for five minutes before preparing a rich ghee tempering. The sizzle of mustard seeds, cumin, finely chopped ginger, green chilies, and fresh curry leaves infuses the vibrant pink rice with intense flavor. Golden fried cashews add a delightful crunch to this easily digestible, one-pot meal.

Summer days bring back fond memories of school vacations spent playing outside until midday. The intense noon heat always demanded a cooling lunch that was gentle on the stomach. While regular yogurt rice is a popular option, yogurt actually possesses inherent heating properties that can sometimes backfire during peak summer. This comforting recipe solves that issue beautifully by substituting heavy curd with refreshing buttermilk and mixing it with vibrant beetroot.

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Some Interesting facts about Beet Dahi Bhat :-

Beetroot contains powerful pigments called betalains which support natural detoxification pathways inside the human body. Traditional Ayurvedic wisdom often recommends buttermilk over thick curd during peak summer months because curd actually generates internal body heat. Adding fresh ginger to dairy dishes greatly enhances nutrient absorption while preventing bloating after a heavy meal. The simple combination of iron-rich beetroot and vitamin C from coriander creates a perfect nutritional synergy for boosting overall hemoglobin level.

Beet Dahi Bhat

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 3/4 cup grated Beetroot

• 1 1/2 cups cooked Rice

• 2 tbsp finely chopped Coriander leaves

• 1 cup Buttermilk

• 1/2 tsp Salt

• 1 tbsp Ghee

• 7~8 Cashew nut pieces

• 1/2 tsp Mustard seeds

• 1/2 tsp Cumin seeds

• 1/2 tsp finely chopped Ginger

• 1/4 tsp Asafoetida (hing)

• 3 Green chilies (slit)

• 7~8 Curry leaves

Instructions

Step 1: Take grated beetroot in a large mixing bowl.

Step 2: Add cooked rice, finely chopped coriander leaves, buttermilk, and salt into the same bowl.

Step 3: Mix all the ingredients well with a spoon until the rice turns evenly pink.

Step 4: Keep the mixture aside for five minutes to allow the rice to absorb the liquid and thicken up.

Step 5: Heat ghee in a small tempering pan.

Step 6: Add cashew nut pieces and fry them on a medium flame until they turn light golden brown.

Step 7: Remove the fried cashews from the pan and keep them aside.

Step 8: Add mustard seeds to the remaining hot clarified butter and let them crackle.

Step 9: Add cumin seeds, finely chopped ginger, and mix well for a few seconds.

Step 10: Add asafoetida, slit green chilies, and curry leaves to the pan to finish the tempering.

Step 11: Pour the hot tempering directly over the prepared rice mixture.

Step 12: Stir everything together nicely to combine the flavors.

Step 13: Top the rice with the fried cashew nuts before serving.

Notes

• Serve alongside roasted Papad and spicy lemon pickle.

• Pour teaspoon of warm aromatic ghee over each portion.

Recipe Video

Servings

Serve this chilled dish in traditional clay bowls