Beetroot kichadi
Kerala Sadya special Beetroot KIchadi
Servings 4
Calories
Ingredients
- 1 1/2 medium sized Beetroot
- 2 tbsp Coconut freshly grated
- 2 tbsp thick yogurt medium tart
- 1/2 tsp Cumin seeds
- 1/3 tsp Mustard seeds
- 1 Green chilies finely chopped optional
- Salt To taste
- 1-2 tsp Coconut oil
- 1 tsp Mustard seeds
- 1-2 Whole Red chili
- 1 sprig Curry leaves
Instructions
- Pressure cook beetroot for 10 minutes. When cool quickly peel off the skin and blitz quickly in a mixer to get a coarse mixture with small pieces (not mushy)
- Heat a tsp of coconut oil and on low flame sauté the beetroot for a few minutes adding salt. The step is optional but this will caramelize the sugar in beet and give a better taste and smell.
- Meanwhile in the same mixer jar coarsely grind grated coconut first then add the cumin and mustard blitz once then add the chopped green chili and yogurt. Do not grind the spice too much as it will become bitter as it sits.Pour over the beet allow it to slightly heat up immediately remove from heat and pour in to the serving bowl so the yogurt doesn't heat up too much.
- Seasoning : Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add broken red chili and curry leaves. Turn off the heat once the curry leaves turn crisp.Add some chopped green chilies too for added flavor.
- Pour the tempering over the . Mix gently. Serve immediately or chill for 30 minutes before serving.