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Beetroot Kichadi/ Beetroot cooked in Yogurt gravy

Delicious Beet root curry made with yogurt and mildly spiced 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Swathi (Ambujom Saraswathy)


  • 1 big 2 small Beetroot
  • 1 cup 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
  • 3/4 teaspoon mustard seeds
  • 2 no red chili
  • 1 sprig 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.