Beetroot Kichadi – South Indian

Beetroot Kichadi - South Indian

Beetroot Kichadi - South Indian

Beetroot Kichadi - South Indian is a delicious curry base that goes well with hot rice. Slightly spicy and tangy flavored Beetroot Kichadi is a favorite and awesome dish. The dish is unique and special with grated beetroot cooked with spicy ingredients and blended with an aromatic coconut mixture and diluted curd. Adding curd depends upon individual flavors like some want it more tangy. Beets are rich and nutritious, very beneficial for your body. Beets are very good for growing up kids. This is an easy to prepare dish with limited ingredients. Even bachelors can try a hand at this dish. You can explore a well detailed recipe here.
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Kerala
Servings 4 people



  • For preparing the spicy, tangy Beetroot Kichadi - South Indian dish, first peel and grate the beetroot in a mixer.
  • Grind coconut with green chillies and cumin seeds into a fine paste adding little water.
  • Heat oil in a pan.
  • Add broken red chillies and mustard seeds.
  • When mustard seeds start to splutter, add curry leaves and grated beetroot.
  • Add turmeric powder and chilly powder.
  • Cook it until beetroot becomes tender and soft.
  • Add the ground paste and salt and bring it to boil.
  • Let it cool for sometime. Curd should not be added to boiling dishes, otherwise it will curdle. So cooling the dish is a must.
  • Keep the pan on a low flame and add diluted curd and stir well.
  • :- Don`t let it boil.
  • Remove from fire as soon as the dish is hot.
  • :- Serve the dish hot with rice.
  • :- You can vary the consistency by adding more or less curd. It depends upon individual flavors. Some want it more tangy and sour. Some prefer not so.


You can visit this link Vendakka Kichadi. You can also explore this link Amla Chutney.
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