Soak basmati rice in water for 20 minutes.

In a saucepan add 1.50 cup of water, half a tsp of salt and bring it to a boil. Add soaked rice, cover and cook until the rice get cooked and all the water content absorbed by the rice completely. Spread the rice on a wide plate and allow it to cool

Peel and grate the beetroot using a vegetable grater or food processor and chop the onion finely.

In a pan heat oil add cumin seeds, chopped onion, curry leaves and cook until the onion becomes soft.

Add grated beetroot, half a tsp of salt, sambar powder and mix well. Cook until the beetroot becomes slightly soft (avoid overcooking the beetroot, it tends to lose it's nutritious quickly).

Reduce the heat to low, add the cooked rice and mix well. Beetroot rice is ready to be served.