Wash the rice in running water twice and add ¾ cup of water to it. Pressure cook it for three whistles in medium flame. Once pressure releases, open and mash the cooked rice with a spoon. Let it cool down.

Grate the beetroot and keep it ready. Heat a pan with oil and add the items to temper. Let the mustard seeds cracks and urad dal turn brown.

Add grated beetroot with 2 tablespoon of water and fry for 5 minutes or until cooked. Switch off the flame and cool it down.

Add the curd to the cooked, cooled rice. Mix it well.

Then add the tempered items and cooked beetroots. Mix everything well once again. Serve chilled.