A very simple and easy to make dish served in Kerala for special occasions especially for Onam. Beetroot mixed with yogurt and grated coconut gives a nice pink color to this dish. The only cooking time needed for this is to cook the beetroot.
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| Beetroot Kichadi |
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| Beetroot Kichadi Ingredients |
Ingredients
Beetroot 2 small ones
Fresh grated coconut - 1 cup
Plain yogurt - 1 cup
Green chilly - 6 - 8
Mustard seeds -1 teaspoon
Whole red chillies - 3 - 4 broken int pieces
Curry leaves - 2 sprigs
Oil - 2 tablespoon
Steps
1. Peel 2 small beet roots, clean and cut into half and cook with 1/2 cup water on medium flame till it is soft. Grate the cooked beet root and keep aside should be about one cup.
2. Grate the coconut with the green chillies with just enough water to make a smooth paste.
3. Mix the smooth ground coconut to the beetroot.
4. Whisk the thick plain yogurt and add this to the beetroot too. Add salt as needed. Mix well and keep aside.
5. Heat oil in a pan and when oil is hot add the mustard seeds when it splutters and the broken pieces of red chillies and curry leaves. Turn off heat. Pour this over the prepared curry.
Serve with rice.
