Beetroot Kichadi ~ Beets in a Spiced Yogurt Coconut Sauce

Beetroot Kichadi, a Kerala dish, is a type of beetroot raita where cooked beets are mixed together with a tangy and spicy ground coconut and yogurt base.

Servings servings

Calories 113kcal

Author Manju

Ingredients

2 medium Beets peeled and grated
2 cups Water enough to cook the beets
Salt to taste

To grind to a paste

½ cup Grated Coconut * I use the freshly frozen ones
4 Pearl Onions peeled
2 Thai Green Chillies
⅓ cup Yogurt

For tempered seasoning

1 tablespoon Coconut Oil
8 Curry leaves
½ teaspoon Black Mustard Seeds

Instructions

Cook the grated beets in water with salt added. Cook through till most of the water is absorbed.
Grind all the ingredients under "To Grind to a Paste" to a fine paste, adding the yogurt towards the end, to make sure the coconut grinds properly.
Add this to the beet mixture, mix well and let it cook for a couple of minutes under low heat. Do not keep it on high heat as the yogurt might curdle.
Heat the oil for tempering, add the mustard seeds, once they splutter, add the curry leaves and pour over the beet and coconut-yogurt mix.
Remove from heat.

Notes

* I use frozen grated coconut. This is fresh coconut that is grated and frozen and can be found in the freezer aisle of most Indian grocery stores.

I break out a big chunk from the packet while it is still frozen and place it in a microwave safe bowl. I then microwave it for 30 seconds to thaw and warm it a little.

This makes sure that the oil in the coconut is not separated from the coconut itself, resulting in a much smoother grind.

Nutrition