Iron-Rich Beetroot Kadhi Recipe A Simple Lunch For Better Health
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Known as a cooling and soothing dish, kadhi is served as a comfort meal in many parts of India.  It's also a dish with a rich history and cultural significance. Kadhi is believed to have originated in Rajasthan and then spread across Gujarat, erstwhile Sindh and beyond. Now every state has its own version of kadhi and different flavours to enjoy. 

For the health-conscious, beetroot kadhi might be the way to go. Beetroot is not only beautiful in its deep purple colour, but it's also packed with essential vitamins and minerals, such as vitamin C, potassium, and iron. Iron is a crucial mineral for our bodies because it's necessary for the production of haemoglobin, which is what carries oxygen in our blood. Without enough iron, our bodies can't make enough haemoglobin, which can lead to anaemia, fatigue, and weakness. So, it's essential to ensure we get enough iron in our diets.

And that's where our beetroot kadhi comes in. Not only does it have the nutritional benefits of beetroot, but it's also rich in iron thanks to the addition of chickpea flour, also known as besan. Chickpea flour is a great source of iron, and it's also high in protein and fibre, making it a perfect addition to this dish.

The result? A beautiful, vibrant kadhi that's not only delicious but also packed with iron and other essential nutrients. The beetroot adds a subtle sweetness to the tangy yoghurt base, while the chickpea flour gives it a creamy texture and a protein boost. It's the perfect meal for a busy day or for when you just want something comforting and healthy.

Video Credits: Cooking With Manisha Ki Rasoi/YouTube


  • 1 medium-sized beetroot, peeled and grated
  • 1 cup plain yoghurt
  • 4 tablespoons chickpea flour (besan)
  • 2 cups water
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon grated ginger
  • 1 green chilli, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon ghee
  • Salt to taste
  • Fresh coriander leaves for garnish


  • In a mixing bowl, whisk together the yoghurt, chickpea flour, and water until smooth. Set aside.
  • In a pan, heat the ghee over medium heat. Add the cumin seeds, mustard seeds, and fenugreek seeds and cook until they start to splutter.
  • Add the grated ginger and green chilli to the pan and sauté for a minute.
  • Add the grated beetroot, turmeric powder, red chilli powder, and salt to the pan. Cook for a few minutes until the beetroot is soft.
  • Pour the yoghurt mixture into the pan and stir continuously on low heat for 10-15 minutes, until the kadhi thickens. Be sure to keep stirring to avoid any lumps.
  • Once the kadhi is thick and the beetroot is cooked through, turn off the heat.
  • Garnish with fresh coriander leaves and serve hot with rice or roti.