I am very fond of making flavored rice dishes with almost any greens or vegetables. And when I wanted to make a rice dish with drumstick greens, which is the chosen ingredient for Week 3 of the Mega Blogging Marathon #68 themed Cooking Carnival ,where I am doing dishes with one ingredient a week,I wanted to make it all the more colorful so added beetroot to the medley.
It is a very simple dish that can be served along with lunch or as lunch itself and can also be packed for the lunchbox. A healthy and colorful way to get kids and adults to eat both drumstick greens as well as beets.
This dish joins the list complied for recipes with drumstick leaves and I still have a few more recipe to add to the collection.
Rice- 1 cup, cooked, spread on a plate to cool down
Drumstick greens – 1/2 cup , packed
Grated beetroot-1/4 cup
Sambar powder- 1 teaspoon
Onion- 1, chopped
Mustard- 1 teaspoon
Cinnamon- a small piece
Bay leaf- 1
Curry leaves-a few
Salt to taste
Oil- 1 teaspoon
Heat oil in a pan and add mustard.When it pops, add the clove, cinnamon piece,bay leaf, curry leaf.Saute for a few seconds.Then add onion and saute till translucent.
Add the grated beet and saute for a minute. Then add the drumstick greens, a little water and cover and cook on low flame till the beet and the greens are cooked.Stir in between so that the they don’t burn and stick to the bottom of the pan.
Once the beet and the greens are cooked add the sambar powder and salt. Cook for a minute.Add the cooked rice and mix well. Cook for another minute and remove from heat.
Serve as such or with a raita and crisps.
- Use tender drumstick leaves. Mature ones take longer to cook and is a bit difficult to digest as well.
- You can use red chili powder/ pulao masala / pav bhaji masala instead of sambar powder.