Sadya Style Beetroot Kichadi
Ingredients
- 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. - 2
