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Beetroot Kichadi Recipe
Beetroot – 3 medium numbers
Curd – 1 cup
Grated coconut – Half Portion
Green Chilli – 2-3 nos
Cumin seed – Half Teaspoon
Mustard – Half Teaspoon
Coconut oil - 1 teaspoon
Salt – as needed
Curry Leaf - 2 bunch
Dry red chillies - 6 nos
Peel, wash and slice the beetroot into small pieces.
Cook it in boiling water with a little salt.
When become cool, grind it well with mixer.
Next grind the coconut, green chilly and cumin seed separately using mixer.
Now keep a pan in the stove and mix of the pastes with little water. Cook until it boils well.
After that mix the curd and sprinkle little sugar if needed.
Heat oil and temper with mustard, fenugreek seeds, curry leaves and red chilly.
Add to the above mixture and mix well. Serve with hot rice and enjoy!
Carmel Girls Higher Secondary School