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Beetroot Pulao

kept byRaji
recipe byarchanaskitchen.com
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Ingredients: 

2 cups of cooked rice
2 small beetroots, grated - using a fine grater
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
a sprig of curry leaves, finely chopped
an inch piece of grated ginger
1 onion finely chopped, or (10-12 sambar onions, finely chopped)
2 chopped tomatoes, or 1/4 cup of tomato puree
1 teaspoon sambar powder
2 to 3 pods of cardamom, pounded
salt to taste
oil for cooking (I like to use sesame oil, also known as gingely oil in south india)
1 tablespoon of ghee for flavor
a small bunch of chopped coriander leaves


 

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