May

03

Beetroot Kichadi

Filed Under (Vegetarian) by Laura on 03-05-2008

Tagged Under : , , ,

Beetroot kichadi is one of the specialities in Kerala sadyas. This colorful recipe gives a centerpiece attraction for the sadya. The gravy blends the sweetness of the beetroot with the sourness of the curd and the spice of the chillies to create a unique flavour.

Ingredients
  • 2 Beetroots, medium sized and grated
  • 2-3 tbsp grated Coconut
  • 1 tsp Mustard seeds
  • 3-4 Green Chillies
  • 1 cup Curd, mixed with half cup water
  • 1/4 tsp Turmeric Powder
  • Salt to taste

    For the Seasoning
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 2-3 dry Red Chillies
  • 1 sprig Curry Leaves

    Method
    1. Grind the coconut with mustard seeds and the green chillies.
    2. Cook the beetroot with turmeric powder and salt. Add a little water.
    3. Add the ground coconut mixture and cook for another 5 minutes.
    4. Add curd and simmer for a while.
    5. For the seasoning, heat the oil in a small wok on medium heat. Add the Mustard seeds and allow it to splutter.
    6. Add the red chillies and the curry leaves and fry for a few seconds.
    7. Add to the beetroot gravy and mix well.

    Garnish with chopped fresh coriander leaves and serve hot with chapatti or steamed white rice.

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