Beetroot Khichdi is a very colorful preparation of Onam sadya. Additionally, it is among the simplest foods to cook. I guess they are similar to hummus, in a way, but they are missing the chickpea part. Actually, beetroot was not my favourite. I do not like the taste of raw beetroot because it is earthy. Oh also, I really hate stir-fried beets. The only thing I like about beetroot is that it gives nice dark color to the food. Let me retract that; there is another aspect of this vibrant root that I adore. You can find the recipe and further details about this dish on this page. Thus, continue reading.
Beetroot Kichadi Recipe
A classic Keralan side dish, beetroot kichadi is frequently served as part of the elaborate Sadya feast on holidays like Onam. It is prepared by combining finely grated or cooked beets with a coconut mixture made with yogurt and seasoning it with red chilies, curry leaves, and mustard seeds. The dish is distinguished by its vivid pink hue and a delightful harmony of tart, sweet, and slightly spicy ingredients.
Beetroot’s high fiber, folate, and antioxidant levels make this kichadi not only aesthetically pleasing but also nutrient-dense. Usually served cold or room temperature, it provides the ideal counterpoint to other hot and spicy foods on the plate. A delicious and wholesome way to include vegetables in your diet is with beetroot kichadi. It’s particularly well-liked by people who appreciate South Indian food with a modern twist.
Beetroot Kichadi :Overview
| Post Name | Beetroot Kichadi Recipe |
| Ingredients Required | Beetroot,Yogurt,Salt,Water , Mustard Seeds, Curry Leaves and so on. |
| Time Of Cooking | 15 min |
| Preparation Time | 10 min |
| Total TimeRequired To Make This Dish | 25 min |
| Specialty | Kerala |
Ingredients Required To Cook Beetroot Khichdi
- One medium-sized beetroot that has been peeled and grated
- One cup of plain yogurt or curd
- Season with salt.
- Water that is boiling
- A single drop of oil, preferably coconut oil
- Two-thirds teaspoon of mustard seeds
- Add the cumin seeds, half a teaspoon.
- Three or two dry red chilies
- A pinch of asafoetida, or hing
- One sprig of curry leaf
- Two teaspoons of grated coconut, if desired
- One or Two Greenchillies.
How to Prepare Beetroot Kichadi
- Heat the beetroot until it boils.
- Cover the pot with water and add the grated beetroot.
- Sprinkle the grated beetroot with a teaspoon of salt and bring to a boil until it becomes tender. This often requires five to seven minutes.
- Remove the water from the beets and set them aside once they are done.
Prepare the yogurt mixture.
- Smoothly whisk the yogurt in a mixing bowl.
- Add the cooked beets to the yogurt and stir until well combined.
- It’s time to mix the yogurt mixture with the grated coconut.
Prepare the seasoning:
- Over medium heat, warm the oil in a small pan.
- Sprinkle in the mustard seeds and let sputter.
- Add the curry leaves, cumin seeds, and dry red chilies and saute that.
- Sliced green chilies and a dash of asafoetida (hing) are added. Keep sautéing for a few more seconds.
Bring Everything Together:
- Mix thoroughly after adding the seasoning combination to the beetroot-yogurt mixture.
- If you want to add any seasoning then you must go on.
Present and Garnish
- Toss the Beetroot Pachadi with chopped coriander leaves.
- Serve the pachadi alongside any South Indian cuisine, such as steamed rice.
Beetroot Khichdi: Benefits
Apart from a burst of flavor, beetroot the star ingredient in this dish also comes with a range of potential health benefits. The following are some health advantages of beetroot kichadi:
Beetroot is a rich source of certain essential nutrients, including vitamins (for example, vitamin C and folate), minerals (for example, potassium and magnesium), and dietary fiber.
The antioxidant properties of beetroot, betalains and anthocyanins have an important role in the oxidative stress and the possibility of chronic diseases.
Beetroot contains naturally occurring nitrates which may help the blood vessels expand to improve blood circulation and lower blood pressure to promote heart health in general.
The dietary strands in beetroot offer stomach related advantages by advancing ordinary defecations and keeping a sound GI framework.
The anti-inflammatory qualities of some beetroot components, such as betalains, may aid in lowering bodily inflammation.
The minerals and antioxidants in beetroot promote healthy skin by halting oxidative damage and promoting collagen production.
FAQ’s Related To Beetroot Kichadi Recipe
- Is Kichadi Beetroot healthy?
- Yes, it has a lot of probiotics, fiber, and antioxidants.
- Is Beetroot Kichadi an everyday meal?
- Yes, it’s a nutritious side dish when consumed in moderation.
- What are the primary components?
- Curry leaves, mustard seeds, coconut, yogurt, and beetroot.
- Does it fall under Onam Sadya?
- In traditional Onam Sadya, it is indeed a frequent item.
- How spicy is Beetroot Kichadi?
- It has a hint of heat, typically from red or green chilies.
- Can boiling beetroot be used?
- Yes, beetroot that has been boiled and grated works great.
- And what kind of curd is it?
- The ideal curd is thick, fresh, and somewhat sour.
