beetroot kichadi

Beetroot Kichadi Recipe

Share this Recipe...

Beetroot Kichadi Recipe | Beetroot Salad | with step by step photos and video. An easy & simple beetroot kichadi recipe. This mildly sweet is a vibrant, healthy, and easy to make yogurt relish that is a must on Onam Sadya feast. 

The dish is unique and special with grated beetroot cooked and blended with an aromatic coconut mixture and curd. Adding curd depends upon individual flavors as some want it tangier. Beets are rich and nutritious, very beneficial for your body. Beets are very good for growing up kids. An easy to prepare dish with limited ingredients.

Beetroots, commonly known as beets, are a popular root vegetable used in many cuisines around the world. Moreover, packed with essential vitamins, minerals, and plant compounds, some of which have medicinal properties.

How to prepare Sadhya special Beetroot Kichadi?

Beetroot Kichadi Recipe | Beetroot Salad | with step by step photos and video. Super simple to make, tastes good, and is highly nutritious with a rich probiotic benefit. The beetroot kichadi (beetroot sauce) is a mix of coconut, spices, beetroot, and yogurt with hot chiles.  In addition, they are a colorful attraction of  Onam Sadya. This vibrant color makes the sadhya unique.

Furthermore, do checkout our other Onam sadhya recipes also.

Follow me on Social to get instant updates

Beetroot Kichadi Recipe

Course: Kichadi, SidesCuisine: IndianDifficulty: Easy
Servings

12

servings
Prep time

4

minutes
Cooking time

15

minutes
Total time

19

minutes

Beetroot Kichadi Recipe | Beetroot Salad | with step by step photos and video. This mildly sweet is a vibrant, healthy, and easy to make yogurt relish that is a must on Onam Sadya feast. 

Recipe Video

Ingredients

  • 1 big or 2 small Beetroots

  • 1/2 to1 Green Chilli

  • 1 cup Curd

  • 1 cup Grated Coconut

  • 1/4 tsp Cumin Seeds

  • 1/4 tsp Mustard Seeds

  • Salt as required

  • Tempering
  • 2 tbsp coconut oil

  • 1/2 tsp mustard seeds

  • 1 to 2 dried Red Chillies

  • few Curry Leaves

Directions

  • Firstly peel off the skin of beetroot & slice it to 4 to 5 pieces.beetroot kichadi
  • Pressure cook the beetroot slices along with half a cup of water for 1 whistle over medium flame.beetroot kichadi
  • Once done, grate and keep it aside.beetroot kichadi
  • Let us prepare the masala for kichadi. For that add 1 cup of grated coconut, 1/ 4tsp cumin seeds, ½ tsp mustard seeds, 1 green chili & salt as required in a mixie jar.beetroot kichadibeetroot kichadi
  • Grind it to a coarse paste and then add 1 cup of thick curd to it. Grind it to a fine paste.beetroot kichadibeetroot kichadibeetroot kichadi
  • Add this masala paste to the grated beetroot. Check for salt. Mix & combine everything well.beetroot kichadibeetroot kichadi
  • Tempering
  • Now let us prepare the tempering.
  • Heat 2 tbsp coconut oil & splutter ½ tsp mustard seeds. Then add 1 to 2 red chilies, some curry leaves to the tempering & roast it.beetroot kichadibeetroot kichadi
  • Pour this hot tempering to the beetroot kichadi. Mix & serve it.beetroot kichadi

Notes

  • Do not use too much of sour curd.

Leave a Reply

Your email address will not be published. Required fields are marked *

en_USEnglish