Some people use grated beetroot for this dish while some use ground beetroots. I generally use ground beetroots for this khichadi. The consistency of this khichadi can be varied by altering the amount of yoghurt used.
Ingredients
- ½ cup Beetroot, grated
- 1 Green chilli, sliced
- ¼ cup, Grated coconut
- ¼ tsp. Cumin seeds
- 1 cup Yoghurt
- A pinch Mustard seeds
- Water, as required
- Salt, to taste
For tempering:
- 1/8 tsp. Mustard seeds
- 2 Dry Red chillies, cut it into two
- 2-3 Shallots, sliced
- A sprig, Curry leaves
- Coconut oil, as required
Method
- In a pan, add beetroot and sufficient quantity of water. Cook until beetroot turns tender. Grind the beetroot to a fine paste in a mixer after it cools.
- Grind together coconut, chilli and cumin seeds with sufficient quantity of water to form a fine paste.
- Next, add the coconut paste to the beetroot and cook for a minute or two. Add salt to taste and switch off the stove. Allow this to cool slightly and add yogurt and mix well.
- Crush mustard seeds (using a mortar and pestle) and add it to the curry.
- Heat oil in a pan and add mustard seeds.
- After the mustard seeds splutter, add red chillies, shallots and curry leaves and saute until it turns golden brown.
- Add the tempered mix to the curry and mix well.
- Adjust the salt as per your requirement. Serve beetroot khichadi with rice.