Best Summer Treat: Exotic Beetroot Curd Rice Recipe by Kanak Gurnani

Looking for a refreshing and nutritious summer lunch idea? 

Try Kanak Gurnani's Exotic Beetroot Curd Rice. This exotic dish is perfect for scorching hot days, offering a delightful blend of flavors and cooling ingredients. 

Here's how you can make it easily and efficiently at home:

Ingredients:

• Cooked Rice: 1 Cup
• Cucumber: 1/4 Cup, finely chopped
• Beetroot: 1/2 Cup, grated
• Green Chilli: 1, finely chopped
• Salt: To taste
• Sugar: 1 tsp
• Jeera Powder (Cumin): 1 tbsp
• Curd (Yogurt): 1 Cup
• Pomegranate: 1/4 Cup, seeds
• Fresh Coriander Leaves: 2 tbsp, chopped

For Tadka:

• Oil: 1 tsp
• Rai (Mustard Seeds): 1/4 tsp
• Jeera (Cumin Seeds): 1/4 tsp
• Curry Leaves: 10

Steps to Prepare Beetroot Curd Rice:

Mix Base Ingredients:

1. Start by adding 1 cup of cooked rice to a mixing bowl.
2. Incorporate Vegetables and Spices:
3. Add 1/2 cup grated beetroot and 1/4 cup finely chopped cucumber.
4. Include 1 finely chopped green chili, salt to taste, 1 tsp sugar, and 1 tbsp jeera powder.
5. Pour in 1 cup of curd (yogurt) and mix everything well.

Add Fresh Elements:

1. Stir in 1/4 cup of pomegranate seeds and 2 tbsp of freshly chopped coriander leaves for a burst of freshness.

Prepare Tadka:

1. Heat 1 tsp of oil in a small pan.
2. Add 1/4 tsp of rai (mustard seeds) and 1/4 tsp of jeera (cumin seeds).
3. Once they start to splutter, add 10 curry leaves and sauté briefly.

Combine and Serve:

1. Pour the tadka over the rice mixture.
2. Mix everything together thoroughly and serve immediately for a cooling, delicious meal.

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This Beetroot Curd Rice is not only a savory treat but also a nutritional powerhouse, making it a perfect summer meal. Cherish the exotic flavor of curd and the health benefits of beetroot, cucumber, and pomegranate. Perfect for a light meal or a side dish, this recipe by Kanak Gurnani is likely to become a summer favorite!