Beetroot Kichadi - South Indian

Ingredientsfor 4 servings

• 1 nos Beetroot medium
• 1/2 cup Coconut — grated
• 1 - Green chillies
• 1/2 tsp Cumin seeds (Jeerakam)
• 1 cup Curd
• 1/4 tsp Turmeric powder
• 1/4 tsp Chilly powder — optional
• 1 tsp Mustard seeds
• 1 - Dry red chillies (Kollamulaku)
• Curry leaves A, a few
• Salt, to taste
• 1/4 cup Water

Preparation

1. Step 1

   For preparing the spicy, tangy Beetroot Kichadi - South Indian dish, first peel and grate the beetroot in a mixer.

2. Step 2

   Grind coconut with green chillies and cumin seeds into a fine paste adding little water.

3. Step 3

   Set a pan over medium heat and pour in the oil.

4. Step 4

   Add broken red chillies and mustard seeds.

5. Step 5

   When mustard seeds start to allow to crackle, add curry leaves and grated beetroot.

6. Step 6

   Add turmeric powder and chilly powder.

7. Step 7

   Cook it until beetroot becomes tender and soft.

8. Step 8

   Add the ground paste and salt and Bring to a gentle boil.

9. Step 9

   Let it cool for sometime. Curd should not be added to boiling dishes, otherwise it will curdle. So cooling the dish is a must.

10. Step 10

    Keep the pan on a low flame and add diluted curd and give it a good stir.

11. Step 11

    Don`t let it boil.

12. Step 12

    Remove from fire as soon as the dish is hot.

13. Step 13

    Serve the dish hot with rice.

14. Step 14

    You can vary the consistency by adding more or less curd. It depends upon individual flavors. Some want it more tangy and sour. Some prefer not so.