Hope everybody had wonderful weekend. Yes we too have, but Texans failed miserably on Sunday’s NFL football game. They are good team, but last the last quarter, they played like they forgot to play the game.
Beet root is a vegetable that has high appreciation in my house after carrot and red bell pepper. If beetroot stir fry is there, then rice will be going into the mouth without any added fuss in the case of my daughter. My son too likes beet root stir-fry just like his sister. So the weekend shopping will not be complete without the beet root in the grocery bag. My daughter like beet root chips from the Whole foods. First tried baking the chips, it failed, and then try to fry them in the oil also failed. So making beet root chips at home is stopped for the time being. I don’t know when I will try it again. If you have any tips let me know that may help in my future adventure.
Beet Root kichadi is one of the recipe we make for our feast Sadya. Since beet root gives bright color to everything, this dish is very appealing. There are few curries we taste in a small amount; these are called Thodu curries, mainly pachadi and kichadi. In southern Kerala from where I am, Pachadi is sweet based made with fruits like Plantain, mango, and pineapple cooked jaggery and a paste of coconut, cumin seeds and green chilies. Where Kichadi is usually made with vegetables like Cucumber, okra, bitter gourd etc are cooked with yogurt and a paste made with coconut, mustard and green chilies.
I wanted to try new kichadi recipe, as I have tried cucumber kichadi, okra kichadi and bitter gourd kichdi earlier. With the cucumber you need to cook without frying whereas the rest of them you need to fry the veggies and then cook. When I saw this recipe in onam edition of Vanitha (Malayalam Magazine) I decide to try it. I tried few of non traditional recipes, but they are not good as I wished. So Hubby said strict no to trying Pradhaman/ Payasam/ Pudding which are not traditional. At first I was so afraid that I am going to spoil the dish. Decide to give it try to find out its taste. One main difference between this recipe and traditional kichadi recipe is that no mustard seeds are grind along with coconut and green chili.
Don’t be mistaken with Kichadi recipe of northern India. Actually it is more like risotto made with rice and lentils and spices.
I like beetroot taste however the color mess all over the counter top it makes is not being my favorite. Still if you are having ardent fans in your house you have no choice.
For this recipe you need to cook the beetroot first and then grate and add coconut paste and yogurt and then season with mustard, red chilies and curry leaves. It is easy recipe which tastes very good. You can’t serve this curry alone with rice, but along with some sides to go with rice it is great.
Beetroot Kichadi/ Beetroot cooked in Yogurt gravy
Preparation time; 30 minutes
Yield: About 10 serving
1 big ( 2 small) Beetroot
1cup Fresh grated coconut
2-3 green chili (if you want more spicy add one more chili)
¾ teaspoon salt or to taste
1 ½ cup yogurt/curd ( I used homemade)
1 tablespoon coconut oil
3/4teaspoon mustard seeds
2 no red chili
1sprig curry leaves
- Peel the skin of beet root and chop into big chunks and cook with 2-3 cups of water until it is cooked well or become very soft.
- Once it is cool enough to touch, grate them finely and set aside.
- In the mean time grind the coconut with green chilies into fine paste.
- In a skillet add grated cooked beet, salt, yogurt and ground coconut chili paste and mix everything, in low flame. You can do this step without heating also.
- In another pan heat oil and add mustard seeds , red chili and curry leaves, when mustard seeds starts splutters remove from the fire and add it to beetroot yogurt mixture.
- Enjoy with rice.
Recipe adapted from Vanitha Magzine September 2013.
I am linking this delicious curry to Hearth and Soul blog hop hosted here