Sadya Style Beetroot Kichadi

In a traditional Kerala vegetarian sadya, there will be more than 20 dishes served-and Kichadi is one of them. Not simplifying it-without Kichadi, a sadya is incomplete.

Kichadi can be made using different vegetables like mango, bitter gourd, beetroot, and more. What’s common in all of them is the base-curd.

And no, this isn’t the North Indian khichdi. In Kerala, Kichadi is a curd-based curry, served with rice. It generally has a sour taste, thanks to the presence of curd.

What makes beetroot Kichadi special is, first of all, its distinctive colour. On the traditional sadya banana leaf, beetroot Kichadi always stands out. But it’s not just about the colour-beetroot is full of health benefits too.

When Ayurveda, the Indian way of treatment, says “treat food as your medicine,” Kerala’s traditional sadya makes that a reality.

Beetroot helps in managing blood sugar, supporting weight loss, improving digestion, promoting healthy skin, fighting anemia, and boosting both brain and heart health. And the list goes on.

Print Recipe

0 Add to Favorites

Delicious

Sadya Style Beetroot Kichadi

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Curries & Side Dishes, Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 5

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 Small Beetroot (Chopped)
• 1 cup Curd
• ³⁄₄ cup Grated Coconut
• 2 Dry Red Chillies
• 2 Green Chillies
• 1 teaspoon Mustard seeds
• ¹⁄₄ teaspoon Cumin
• 1 spring Curry leaves
• Salt & Oil as required

Instructions

1. Kichadis are an essential part of any Kerala Sadya. Today, let's prepare a colourful and tasty Beetroot Kichadi.
2. First, peel and finely grate or chop the beetroot. Cook it with enough water and salt until soft. Once done, blend the cooked beetroot into a coarse paste and keep it aside.
3. Next, in a blender, add grated coconut, green chillies, cumin seeds, ½ teaspoon mustard seeds, and a little water. Grind it into a smooth paste.
4. Now place a pan on medium flame. Mix the beetroot paste and coconut paste together in the pan, stirring gently to combine. Heat it slightly but do not allow it to boil.
5. Reduce the flame to low and add well-whisked curd to the mixture. Stir gently to blend everything. Again, make sure it doesn’t boil after adding curd, or it may split.
6. In a small pan, heat some coconut oil. Add mustard seeds, and when they splutter, add curry leaves and dry red chillies. Pour this tempering over the kichadi and give it a final stir.
7. Beetroot Kichadi is ready. Serve it with rice as part of your next Sadya.