South Indian Beetroot & Carrot Puli Inji Rice Bowl

Learn how to make Beetroot & Carrot Puli Inji Rice — a tangy, spicy South Indian rice bowl infused with tamarind, jaggery, and vegetables. Inspired by traditional temple prasadam flavors.

South Indian Beetroot & Carrot Puli Inji Rice Bowl – Temple-Inspired Tangy Delight

Beetroot & Carrot Puli Inji Rice is a vibrant South Indian dish that combines the earthy sweetness of beetroot and carrot with the tangy heat of tamarind and ginger. Rooted in traditional temple-style prasadam, this rice bowl reflects the balance of sweet, sour, and spicy flavors typical of South Indian cooking.

This wholesome, colorful dish is not only pleasing to the eyes but also rich in antioxidants and iron, making it a perfect lunch or festive offering. Whether you’re looking for a sattvic meal or a comforting homemade lunch, this Beetroot & Carrot Puli Inji Rice Recipe brings temple flavors right to your plate.

🥕 Ingredients for Beetroot & Carrot Puli Inji Rice

For the Rice:

• 1 ½ cups cooked rice (preferably short-grain or sona masoori)

• ½ tsp sesame oil (for cooling rice)

For the Puli Inji Paste:

• 1 small lemon-sized tamarind ball (soaked in ½ cup warm water)

• 1 tbsp grated ginger

• 2 tbsp grated jaggery

• 1 tsp turmeric powder

• 2 dry red chilies

• Salt to taste

For the Tempering:

• 2 tbsp sesame oil

• 1 tsp mustard seeds

• 1 tsp urad dal

• 1 tsp chana dal

• 8–10 curry leaves

• 1 green chili (slit)

• 1 tsp finely chopped ginger

Vegetables:

• ½ cup grated beetroot

• ½ cup grated carrot

🔪 How to Make South Indian Beetroot & Carrot Puli Inji Rice (Step-by-Step)

Step 1: Cook and Cool the Rice

Cook rice until soft but not mushy. Spread on a plate and drizzle sesame oil. Let it cool completely — this prevents clumping when mixed later.

Step 2: Prepare the Tamarind-Ginger Base

Soak tamarind in warm water for 10 minutes and extract thick pulp.
In a small pan, combine tamarind pulp, grated ginger, jaggery, turmeric, and red chilies.
Simmer until it thickens to a chutney-like consistency. Set aside.

Step 3: Tempering

Heat sesame oil in a heavy-bottomed kadai.
Add mustard seeds, urad dal, chana dal, curry leaves, and green chili.
Once the dals turn golden, add the chopped ginger.

Step 4: Add Vegetables

Add grated beetroot and carrot to the tempering. Sauté for 4–5 minutes until the raw smell disappears and they turn glossy.

Step 5: Combine All

Add the prepared tamarind-ginger paste and mix well. Cook for 2–3 minutes until the oil starts separating.
Add cooked rice, salt, and toss gently until all grains are coated with the puli inji mixture.

Step 6: Rest and Serve

Let the rice sit covered for 10–15 minutes before serving — this allows the flavors to deepen.

🍛 Why This Recipe Works

This Beetroot & Carrot Puli Inji Rice beautifully combines five rasa (tastes) — tangy, sweet, spicy, salty, and bitter — following Ayurvedic principles of balance. The use of tamarind and jaggery makes it naturally preserved, allowing it to stay fresh for travel or festive offerings.

🌿 Health Benefits of Beetroot & Carrot Puli Inji Rice

• Rich in antioxidants – beetroot and carrot protect against oxidative stress.

• Iron and fiber – help improve hemoglobin levels and digestion.

• Anti-inflammatory – ginger and tamarind aid gut health and immunity.

• Low oil, plant-based – suitable for vegan and sattvic diets.

🍴 Serving & Plating Suggestions

• Serve warm with appalam (papad) and curd for a balanced meal.

• Garnish with roasted peanuts or sesame seeds for crunch.

• Pair with a side of kosambari or raita for contrast.

🧊 Storage Instructions

• Can be stored in an airtight container at room temperature for up to 1 day.

• Refrigerate leftovers for up to 2 days.

• Gently reheat with a splash of hot water or drizzle of sesame oil before serving.

💡 Expert Cooking Tips

• Always use thick tamarind extract for authentic flavor.

• Avoid overcooking beetroot and carrot to retain color and nutrition.

• For travel or temple offerings, skip onions and garlic.

• Add toasted sesame powder for a nutty flavor boost.

⚡ Quick Facts

🧑‍🍳 Author Pack

Author: Bhima Narayan
About: Bhima Narayan, founder of Bhimascook.com, curates authentic Indian vegetarian recipes inspired by temple traditions and regional flavors. His focus lies in preserving ancient culinary wisdom through simple, healthy vegetarian meals suitable for modern kitchens.

❓ FAQs about Beetroot & Carrot Puli Inji Rice

1. What is Puli Inji Rice?
Puli Inji Rice is a South Indian rice dish flavored with tamarind, ginger, and jaggery, offering a balance of tangy, sweet, and spicy flavors.

2. Can I skip beetroot and carrot?
Yes, you can make traditional puli inji rice without vegetables, but adding beetroot and carrot enhances color, texture, and nutrition.

3. Is this recipe vegan?
Yes, it’s completely vegan and sattvic — free from onion, garlic, and animal-based ingredients.

4. Can I use leftover rice?
Absolutely! Leftover rice works perfectly for this recipe as it stays non-sticky.

5. How long does Puli Inji Rice stay fresh?
It keeps well for up to a day at room temperature and two days refrigerated — ideal for travel or lunchboxes.

🔗 Useful Links

• ICAR: Nutritional Value of Indian Millets & Roots
• Ayurvedic Balance of Six Tastes – National Institute of Ayurveda
• Methi Corn Tikkis Recipe | Healthy Snack & Appetizer Idea from Indian Kitchen
• South Indian Idli Sambar & Chutney Trio | Perfect Weekday Dinner Combo

The South Indian Beetroot & Carrot Puli Inji Rice Bowl captures the soul of temple cooking — tangy, spicy, and deeply nourishing. It’s an excellent addition to your lunch menu, perfect for festivals, and a vibrant way to enjoy root vegetables.