Another Sadya (feast) side dish recipe, that goes to the banana leaf. Kichadi (കിച്ചടി) in general is a yogurt based curry, essential for Kerala Sadya. Though we can use vegetables like ladies finger, fried/dried bitter gourd etc. kichadi with beetroot, is special for festival meals during Onam and Vishu. The kichadi recipe with fried bitter gourd (Pavakka) is shared in one of my previous posts.

For Typical 1o Servings (for Sadya)

Ingredients

1. Beetroot (big) : 2
2. Chopped green chilli : 3
3. Coconut : 2 Cups
4. Jeera  : ½ T-sp
5. Mustard seeds  : 1 T-sp
6. Curd : 2 Cup (adjust)
7. Salt for taste

For tempering:-

8. Mustard seeds  : ½ T-sp
9. Curry leaves  : 2 sprigs
10. Red chilly  : 2-3
11. Oil  : 2 T sp

Method

• Chop the beetroot into very small pieces.
• Grind the coconut along with jeera into a smooth paste.
• Crush the mustard seeds.
• In a pan add the oil and add the mustard seeds and let it splutter
• Now add the red chilli and curry leaves, fry it for couple of seconds; take it out and keep it for seasoning.
• In a kadai/pan add the beetroot along, green chilli, salt and add enough water ( ¾ to 1 cup); close the lid and cook until soft .
• Then smash the mix with a wooden spoon (not too mushy).
• Now add the coconut paste along with the crushed mustard.
• Mix everything together and switch off the stove.
• Allow it to cool completely and add the curd and mix it, check the salt and add if if needed more to your taste.
• Now add the seasoning and mix everything well.