Vibrant Beetroot Kichadi: A Refreshing Twist to Your Meal
Introduction:
This Beetroot Kichadi is not only bursting with vibrant colors but also with flavors that will leave your taste buds craving for more. Let’s dive into the steps and make this wholesome dish together!
Ingredients:
- Chopped Beetroot – 1 cup
- Water – ½ cup
- Salt – ¾ tsp
- Curd – ½ cup
- Coconut Oil – 1 tsp
- Mustard seeds – 1 tsp
- Red chilies – 2
- Curry leaves – 4 to 5 leaves
Instructions:
- Prepare the Beetroot Base:
- In a pan , combine the chopped beetroot and ½ cup of water.
- Cover the pan and let it cook for about 5 minutes over medium heat.
- Season and Cook:
- Once the beetroot is slightly tender, remove the lid and sprinkle in the salt.
- Allow it to cook further until about ¾ of the water has evaporated, intensifying the flavors of the beetroot.
- Cool and Mix:
- Turn off the heat and let the cooked beetroot cool down completely.
- Once cooled, gently stir in the curd, ensuring that everything is well combined.
- Prepare the Tempering:
- In a separate tadka pan, heat the coconut oil until it’s shimmering.
- Add the mustard seeds, red chilies, and curry leaves to the hot oil.
- Let the mustard seeds splutter and the curry leaves turn crisp, infusing the oil with their aromatic essence.
- Combine and Serve:
- Pour this fragrant tempering over the prepared beetroot and curd mixture.
- Give it a gentle stir, ensuring that the flavors meld beautifully.
- Your Beetroot Kichadi is now ready to be served!
Conclusion: With its vibrant hue and harmonious blend of flavors, this Beetroot Kichadi is not only a feast for the eyes but also a treat for the palate. Whether served as a side dish or enjoyed on its own, this dish is sure to brighten up any meal. So, go ahead, give it a try, and let the flavors of beetroot and yogurt elevate your dining experience to new heights!