Beetroot Kichadi - Beetroot Sauce
Beetroot Kichadi is a deep colored sauce made with cooked beetroot, coconut and yogurt. They make a rich package of all the vital nutrients and minerals with probiotic benefits. They can also be used as a dip with a slight tangy taste.
Servings: 8
Ingredients
- 1 beetroot peeled and diced
- ½ cup shredded coconut
- 4 green chilli
- ¼ cup water
- 1 cup yogurt
- Salt to taste
- 1 tbsp coconut oil or canola oil
- ¾ tsp mustard seed
- 3 dry red chilli dry cayenne pepper
- 2 sprigs of curry leaves
Instructions
- Steam cook the beetroot pieces on high for 5-7 minutes or until soft.
- Remove from heat and let it cool.
- Blend together coconut, water and green chilli in a mixer to make a smooth paste. Transfer it to a bowl.
- Now blend the cooled beetroot to make a paste.
- Add yogurt into the coconut paste.
- Add the beetroot paste and salt into the bowl. Mix well.
- For tempering, heat oil in a small pan.
- Crackle the mustard seeds.
- Tear the dry red chilli and stir-fry in the oil for a few seconds.
- Add curry leaves. Stir well.
- Remove from heat and add it to the beetroot-yogurt and coconut mix.
- Mix well. let it sit for 5 minutes. The sauce will become brighter in color if you keep it for some time.
- Enjoy a delicious and healthy sauce.