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.
Sadya Style Beetroot Kichadi
Ingredients
Instructions
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Kichadi are essential part of any Kerala sadya . Today we make Beetroot Kichadi.
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First of all, Lets cook beetroot with enough salt and water, In a blender we make a Coarse paste, Keep it aside
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Now we make the coconut paste, for that in a blender, we add Coconut, Green chillies, Cumin, 1/2 teaspoon Mustard seeds, and enough water and make a paste
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Next on a medium flame , we mix Beetroot paste and Coconut paste well
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Its time to add Curd, and blend well
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Finally in . a pan heat Oil, add mustard seeds, when sputter, add curry leaves, Dry red chiilies. Pour it over Kichadi
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Beetroot Kichadi is ready