Pulihora (sour rice) made with either lime juice or tamarind juice is commonly made rice dish for festivals.For the first day of Sankranthi festival (Bhogi), I made Pulihora  with lime and beetroot which is huge hit in my home.

My niece likes Pulihora dish. She got bored with regular Pulihora and wanted something different and asked for Pink pulihora for a change from which we got the idea of making Beetroot Pulihora and made Pink Pulihora for her. So thank you Purvaja for this wonderful healthy idea.

Ingredients:

1. Rice – 2 Cups ( I prefer Sona masoori rice)
2. Grated Beetroot – 2 Cups
3. Green Chillies – 2
4. Ginger – small cube
5. Lemon juice – 4 tbsp (adjust)
6. Chana Dal – 2 tbsp
7. Urad Dal – 1 1/2 tbsp
8. Mustard seeds – 1/2 tsp
9. Dry red chillies – 2
10. Curry leaves – 2 sprigs
11. Peanuts – 3 tbsp
12. Turmeric – 1 tsp
13. Oil – 3 tsp 
14. Methi powder – pinch
15. Black pepper powder – pinch
16. Salt – 2 tsp ( adjust)

Method:

• Cook rice and let it cool down so that it is easy to separate cooked rice with out any lumps.
• Grind green chillies and ginger and keep aside.
• Heat oil in a pan over medium heat, when the oil is heated add dry red chilies, mustard seeds, chana dal, urad dal and peanuts.
  
• When the nuts and dals  are golden brown, add curry leaves, turmeric powder and grated beetroot.
• Fry beetroot until  the raw smell disappears.
• Add salt, lime juice, methi powder and pepper powder to beetroot mixture and stir for 1 minute.
• Switch off the stove and add beetroot mixture to rice and mix well.
• Taste, adjust salt and lime and serve.

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