Beetroot Kichadi

Beetroot Kichadi


Kichadi is another important item of the sadhya menu.Of all kichadis beetroot kichadi is my favourte.Generally I don’t like the taste of coconut in pachadis / kichadis and I skip it totally.


Beetroot grated -1 cup

Pounded mustard seeds -1/4 tsp

Uluva powder – 1 pinch

Jeera powder – a pinch

Sugar – 1/4 tsp(Optional)

Yogurt – 1 cup (thick)

Salt – to taste

Oil- as needed

For popping:-

Mustard seeds -3/4 tsp

Red chillies – 3

Sliced Shallots – 5

Greenchillies-2 big

Curry leaves – a few


Add little water (1/4 cup) to the thick curd, mix well and keep aside.

Heat oil and pop the mustard seeds. Add in red chillies, curry leaves, greenchillies and shallots and fry them until brown.

Add the grated beetroot &1/4 tsp salt. Stir fry for a while. Sprinkle 2 tbsp water and cover cook on low heat frr 20 minutes /till soft. Remove from heat. Stir in the curd and mix well. Add the uluva powder, cumin powder, pounded mustard seed, sugar and salt. Mix well.

This entry was posted in Onasadhya, Pachadi, Traditional Kerala dishes. Bookmark the permalink.

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