Beetroot khichadi is a South Indian dish made with beetroots and yoghurt. It is a side dish served for festivals like Onam and Vishu and makes the sadya served on the plantain leaf look colourful. This is one of my favourite dishes and kids do enjoy this dish owing to the sweetness of the beetroot and sourness of yoghurt.
Some people use grated beetroot for this dish while some use ground beetroots. I generally use ground beetroots for this khichadi. The consistency of this khichadi can be varied by altering the amount of yoghurt used.
Ingredients
- ½ cup Beetroot, grated
- 1 Green chilli, sliced
- ¼ cup, Grated coconut
- ¼ tsp. Cumin seeds
- 1 cup Yoghurt
- A pinch Mustard seeds
- Water, as required
- Salt, to taste
For tempering:
- 1/8 tsp. Mustard seeds
- 2 Dry Red chillies, cut it into two
- 2-3 Shallots, sliced
- A sprig, Curry leaves
- Coconut oil, as required
Method
- In a pan, add beetroot and sufficient quantity of water. Cook until beetroot turns tender. Grind the beetroot to a fine paste in a mixer after it cools.
- Grind together coconut, chilli and cumin seeds with sufficient quantity of water to form a fine paste.
- 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.
- Crush mustard seeds (using a mortar and pestle) and add it to the curry.
- Heat oil in a pan and add mustard seeds.
- After the mustard seeds splutter, add red chillies, shallots and curry leaves and saute until it turns golden brown.
- Add the tempered mix to the curry and mix well.
- Adjust the salt as per your requirement. Serve beetroot khichadi with rice.
