Tuesday, November 20, 2018

Beetroot Kichadi

         During my visit to my son's place in New Zealand, had the wonderful opportunity to be close with two of the families from Kerala who were experts in preparing the delicacies of the Onam Sadhya.

      One such acquaintance was so kind to treat with the Onam Sadhya of nearly twenty dishes; it happened to be one of the best and tastiest meals, partook ever by us.Beetroot Kichadi is one among that.

      The other, though had hosted many sumptuous dinners for us, Barbecue party was something new to us and hence, fascinating.

                                          Beetroot Kichadi

Ingredients :

Grated Beetroot   1 cup
Grated coconut    0.5 cup.
Mustard   2 tsp
Zeera   1 tsp
Green chilly   2
Red Chilly   2
Small onion   4
Coconut Oil  4 tsp
Curd   0.5 cup
Curry Leaves.

Method :

1. Heat 2 tsp. of the oil, saute the peeled and grated Beetroot till it is half                cooked.

2. Grind the coconut, green chilly, Zeera, 1 tsp. of mustard, small onion to a 
    fine paste by adding half of the curd. Add it to the Beetroot and let it 
    simmer.Add salt.Then add the remaining curd and simmer for a few 

3.Heat 1 tsp. of oil and season with the mustard, broken red chilly and curry
   leaves.Add the remaining coconut oil and stir.

An aromatic and tasty side dish that goes well with rice, Dosai or 
Roti is ready.   


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