Authentic Kerala Beetroot Kichadi Recipe | Vibrant Yogurt-Based Beetroot Curry

🌺 Beetroot Kichadi Recipe | Kerala Onam Special Dish

✨ Beetroot Kichadi – A Vibrant Kerala Yogurt Curry for Gut Health & Glow

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Introduction:

Beetroot Kichadi is one of the most colorful and refreshing dishes from the Kerala Onam Sadya spread.
Made with grated beetroot, curd, and a coconut-mustard paste, it combines sweet, sour, and mildly spicy flavors in a creamy pink curry.

In Ayurveda, beetroot is rich in Rakta vardhaka (blood-purifying) properties — it enhances complexion, supports liver health, and improves vitality. When paired with cooling curd, it balances Pitta and nourishes the skin from within.

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🥥 Ingredients:

Main Ingredients:

• Beetroot – 1 medium (peeled and grated)

• Thick curd (yogurt) – 1 cup

• Salt – to taste

For Coconut Paste:

• Fresh grated coconut – ½ cup

• Green chili – 1

• Mustard seeds – ½ tsp

• Cumin seeds – ¼ tsp

• Curry leaves – few

• Water – as needed

For Tempering:

• Coconut oil – 1 tsp

• Mustard seeds – ½ tsp

• Dry red chili – 1

• Curry leaves – few

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🫕 Method:

1. Cook the beetroot:
   Steam or cook grated beetroot with a little salt and water until soft. Don’t overcook.

2. Make coconut paste:
   Grind grated coconut, mustard, cumin, green chili, and curry leaves into a fine paste with little water.

3. Mix with beetroot:
   Add the paste to the cooked beetroot and mix well on low heat for 2–3 minutes. Do not boil.

4. Add curd:
   Turn off the heat. Once cooled slightly, add whisked curd and mix until it turns a rich pink color.

5. Temper:
   In coconut oil, splutter mustard seeds, dry red chili, and curry leaves. Pour over the kichadi.

6. Serve:
   Serve chilled or at room temperature with steamed rice as part of Onam Sadya.

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🌸  Benefits:

• 🌿 Improves blood circulation and complexion (Rakta vardhaka)

• 🧘‍♀️ Balances Pitta and nourishes skin tissues

• 🩺 Supports liver detox and gut health

• 💧 Cooling, hydrating, and refreshing for summer and festivals

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