Pink Beetroot Curd Rice with D-O-N Beetroot Powder
The comforting South-Indian classic reimagined with D-O-N Beetroot Powder — a stunning pink curd rice that keeps every bit of the original's soul.
Curd rice is the meal every South-Indian home falls back on when nothing else feels right. It is cooling, forgiving, and quietly nutritious. This version keeps the bones of the classic — soft-cooked rice, thick curd, a warm tempering of mustard and curry leaves — but adds a spoon of D-O-N Beetroot Powder, which turns the whole bowl a spectacular pink and adds folate, iron and natural sweetness.
It is the sort of dish that solves two problems at once. Adults get a light, well-rounded lunch. Children — who are usually convinced they hate beetroot — polish it off because it looks like it belongs at a fair. And because D-O-N Beetroot Powder is a single-ingredient product with no colours or preservatives, you get the full benefit of the vegetable without a trace of anything else.
Method
- 01Mash the rice
Mash cooled rice with the back of a spoon while it is still slightly warm — you want a soft, almost creamy base, not distinct grains. Cold rice mashes like glue, so time this bit.
- 02Whisk the curd
Whisk curd with milk and beetroot powder until you have a smooth, uniform pink. Do not add the powder directly to rice or you will get clumps.
- 03Combine gently
Fold the pink curd into the mashed rice with a light hand. Season with salt. Rest for 5 minutes so the flavours settle and the colour deepens.
- 04Temper and serve
Heat ghee in a small pan. Add mustard seeds; when they crackle, add urad dal, red chilli, curry leaves and hing. Pour this hot tempering over your bowl of pink curd rice, scatter with coriander, and serve at room temperature.
Tips from our kitchen
- For a fancy dinner-party version, top with pomegranate seeds and a drizzle of tempered ghee — the ruby-on-pink looks stunning.
- Leftover curd rice is even better the next day. Add a splash of milk before serving to loosen it.
- Very cold curd can make the dish feel heavy. Let the curd sit at room temperature for 10 minutes before whisking.
Frequently asked questions
Can I use fresh beetroot instead?+
You can, but you'll need to boil, peel and purée it — about 40 minutes of extra work. D-O-N Beetroot Powder gives the same colour and nutrition in one teaspoon.
Will the curd rice taste like beetroot?+
Only faintly sweet. The mustard tempering and curry leaves stay the dominant flavour; the beetroot mostly does the visual and nutritional work.
Is beetroot curd rice good for kids?+
Yes — it is one of the gentlest ways to sneak folate and iron into a fussy toddler's plate.