How To Make Beetroot Kichadi

Grind together coconut and cumin seeds with sufficient quantity of water to form a fine paste.

How to make beetroot kichadi. Grind together coconut and cumin seeds with sufficient quantity of water to form a fine paste. Let it cook until 3 4 of the water evaporates. First of all lets cook beetroot with enough salt and water in a blender we make a coarse paste keep it aside now we make the coconut paste for that in a blender we add coconut green chillies cumin 1 2 teaspoon mustard seeds and enough water and make a paste.

You can do this step without heating also. In another pan heat oil and add mustard seeds red chili and curry leaves when mustard seeds starts splutters remove from the fire and add it to beetroot yogurt mixture. For preparing the spicy tangy beetroot kichadi south indian dish first peel and grate the beetroot in a mixer.

Today we make beetroot kichadi. Next add the coconut paste to the beetroot and cook for a minute or two add salt to taste and switch off the stove allow this to cool slightly and add yogurt and mix well. Cover and cook for 5 minutes over medium heat.

Then remove the lid and add the salt. Grind coconut with green chillies and cumin seeds into a fine paste adding little water. Cook the grated beetroot with little water till it turns to soft.

Grind together coconut and cumin seeds with sufficient quantity of water to form a fine paste. In a skillet add grated cooked beet salt yogurt and ground coconut chili paste and mix everything in low flame. Add broken red chillies and mustard seeds.

In a pan add beetroot green chilies and sufficient quantity of water cook until beetroot turns tender. In a pan add beetroot green chilies and sufficient quantity of water cook until beetroot turns tender. Grind the grated coconut green chillies grated ginger and 1 4 tsp mustard seeds into a smooth paste with 1 4 cup curds.