Beetroot Kichadi Recipe

Cooking Directions

• STEP 1.Peel and grate the beetroot. Heat oil in a pan and add mustard seeds, urad dal, and curry leaves.
• STEP 2.Once the mustard seeds start to splutter, add grated beetroot and saut茅 for a few minutes.
• STEP 3.In a bowl, whisk yogurt with salt, turmeric powder, and grated coconut. Add this mixture to the saut茅ed beetroot.
• STEP 4.Cook on low heat for a few minutes until the flavors blend together. Remove from heat and serve.
• STEP 5.Garnish with chopped coriander leaves and serve Beetroot Kichadi as a side dish with rice or roti.

Cooking Tips

• Make sure to cook the beetroot until it is tender but still retains some crunch.
• Adjust the amount of yogurt according to your preference for tanginess.
• You can add a pinch of sugar to balance the flavors if desired.

Storage and Serving

• Beetroot Kichadi can be stored in the refrigerator for up to 2 days.
• Serve it chilled or at room temperature as a side dish with your favorite South Indian meal.