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Main Course

Beetroot Kichadi

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

Beet root (shredded) : 1 no
Coconut (grinded) : 1/2 of a coconut
Green chillies : 2 nos
Curd : 1 ½ cup
Mustard seeds : I tsp
Curry leaves : a, a few
Salt, to taste

Preparation

Step 1
Boil beetroot with green chillies.
Step 2
Mix boiled beetroot, coconut puree, curd and salt together.
Step 3
Set a pan over medium heat and pour in the oil let the mustard seeds crackle. Add curry leaves.
Step 4
Mix this with the above.
Step 5
Beetroot kichadi ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Beetroot Kichadi

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

Beet root (shredded) : 1 no
Coconut (grinded) : 1/2 of a coconut
Green chillies : 2 nos
Curd : 1 ½ cup
Mustard seeds : I tsp
Curry leaves : a, a few
Salt, to taste

Preparation

Step 1
Boil beetroot with green chillies.
Step 2
Mix boiled beetroot, coconut puree, curd and salt together.
Step 3
Set a pan over medium heat and pour in the oil let the mustard seeds crackle. Add curry leaves.
Step 4
Mix this with the above.
Step 5
Beetroot kichadi ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.