Spinach Egg Curry, Brown Rice and Beetroot Pachadi

Ingredients

• 1.5 cup Brown Rice (Long-grain or basmati brown rice recommended)
• 3.75 cup Water (For cooking the rice)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Vegetable Oil (Optional, helps prevent sticking and adds flavor)

Instructions

1. 1

   Rinse the brown rice in a fine-mesh sieve under cold running water for about 1-2 minutes, or until the water runs clear. This removes excess starch. For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain thoroughly.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of fresh water, salt, and optional vegetable oil. Give it one quick stir to combine.

3. 3

   Bring the mixture to a rolling boil over high heat, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to the lowest possible setting to maintain a gentle simmer.

4. 4

   Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It is crucial not to lift the lid during this time, as the trapped steam is essential for cooking the rice evenly.

5. 5

   After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up perfectly.

6. 6

   Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve hot as a wholesome side dish.

Ingredients

• 250 g Beetroot (About 2 medium beetroots)
• 1 cup Curd (Thick, full-fat yogurt, whisked until smooth)
• 0.5 cup Fresh Coconut (Grated)
• 2 pcs Green Chilli (Adjust to your spice preference)
• 0.5 inch Ginger (Peeled)
• 0.25 tsp Cumin Seeds
• 0.75 tsp Salt (Or to taste)
• 0.25 tsp Sugar (Optional, to balance flavors)
• 3 tbsp Water (For grinding the coconut paste)
• 1 tbsp Coconut Oil
• 0.5 tsp Mustard Seeds
• 2 pcs Dried Red Chilli (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)

Instructions

1. 1

   Cook the Beetroot

   • Wash, peel, and finely grate the beetroots.
   • Place the grated beetroot in a pan with 1/4 cup of water and a pinch of salt.
   • Cook on medium heat for 8-10 minutes, stirring occasionally, until the beetroot is tender and the water has evaporated. Set aside to cool completely.
2. 2

   Prepare the Coconut Paste

   • In a small blender jar, combine the grated coconut, green chilies, ginger, and cumin seeds.
   • Add 2-3 tablespoons of water and grind to a very smooth, fine paste. The smoother the paste, the better the texture of the pachadi.
3. 3

   Combine the Pachadi

   • In a mixing bowl, add the whisked curd.
   • To the curd, add the cooled cooked beetroot, the ground coconut paste, salt, and optional sugar.
   • Mix everything thoroughly until well combined and the pachadi has a uniform, vibrant pink color.
4. 4