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KERALA TRADITIONAL BEETROOT KICHADI RECIPE

KERALA TRADITIONAL BEETROOT KICHADI RECIPE

Ingredients :

Beetroot (grated) – 11/2 cup

Curd – half cup

Green chilli chopped – 2

Mustard seeds – 1 tsp

Grated Coconut – 1 cup

Oil – 1 tbsp

Salt- According to your taste

Water- According to your consistency

Curry leaves -6-7 no’s

Method of preparation :

First, wash the Beetroot neatly then Peel the skin of the beetroot and grate it smoothly. Take a mixture and prepare a smooth paste of grated coconut, mustard and green chilli and then keep the paste aside. Cook the grated beetroot then add the coconut paste and cook for about 5 minutes. Switch off the flame and let cool. Once the mixture becomes cool add curd and blends both well. Then take pan, heat oil, put mustard seeds, let the mustard splutter, once it over adds red chillies and curry leaves. Pour this into the curry and mix and close it immediately with a vessel to not lose the aroma.

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KERALA TRADITIONAL BEETROOT KICHADI RECIPE

KERALA TRADITIONAL BEETROOT KICHADI RECIPE

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine kerala, south indian

Ingredients
  

  • cup Beetroot (grated)
  • ½ cup Curd
  • 2 piece Green chilli chopped
  • 1 tbsp Mustard seeds
  • 1 cup Grated Coconut
  • 1 tbsp Oil
  • Salt – According to your taste
  • Water – According to your consistency
  • 6 – 7 Curry leaves

Notes

First, wash the Beetroot neatly then Peel the skin of the beetroot and grate it smoothly. Take a mixture and prepare a smooth paste of grated coconut, mustard, and green chilli and then keep the paste aside. Cook the grated beetroot then add the coconut paste and cook for about 5 minutes. Switch off the flame and let cool. Once the mixture becomes cool add curd and blends both well. Then take pan, heat oil, put mustard seeds, let the mustard splutter, once it over adds red chilies and curry leaves. Pour this into the curry and mix and close it immediately with a vessel to not lose the aroma.
Keyword beetroot khcihadi, kerala khichadi