Beetroot Kichadi

Beetroots! It’s healthy and iron rich. But usually many of us don’t like beets, especially kids. So I decided to follow my mom’s recipe .Beetroot kichadi!!! Even my husband didn’t like beetroots until he tasted kichadi. Now he demands it quite often.

So here goes a simple tasty dish with beetroot.

1 review, 4.61/5

Beetroot Kichadi


4 persons

20 minutes

Items List

Name Quantity Image
Beetroot scraped 200 gms
Salt enough to taste
Scraped coconut 1 cup
Green chilli 1 no
Mustard seed 2 tea sp
Dried red chilli 1 no
Curd 1 cup
Water 1 cup
Oil ½ tb sp
Curry leaves 5 leaves


Stage 1

Take the scraped beets in a kadai, add salt and 1 cup of water. Close it with a lid and let cook for 7 minute, stirring occasionally.

stage 2

Blend coconut, green chilli, curd and 1 tea sp mustard to a smooth paste.

stage 3

Add the coconut paste to the cooked beetroot. Mix it well and stir it until the raw smell goes (use low flame and don’t let it boil). Remove it from stove and keep it aside.

stage 4

To a tadka pan, pour oil, pop 1 tea sp mustard and fry dried red chillies (cut in pieces) and curry leaves. Pour the mixture to the beets and mix. Kichadi is ready to serve.

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