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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 6 servings
Calories 113kcal
Author Manju


  • 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
  • cup Yogurt

For tempered seasoning


  • 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.


* 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.


Serving: 0.5cup | Calories: 113kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 108mg | Potassium: 273mg | Fiber: 4g | Sugar: 6g | Vitamin A: 83IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 1mg