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    Home » Raitas / Pachadi Varieties » Beetroot Kichadi | Onam Sadya Recipe

    Beetroot Kichadi | Onam Sadya Recipe

    Posted on March 18, 2018 · Last Updated on September 6, 2019 · By Srividhya G · 18 Comments

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    This mildly sweet Beetroot Kichadi or Onam Sadya (not to confuse with upma kichadi or North Indian style kichadi) is a vibrant, healthy and easy to make yogurt relish that is a must on Onam Sadya feast. Check out how I prepared it with the beets!

    Beetroot Kichadi - Onam Sadya Recipe with a spoon on the left

    Kichadi and Pachadi form an integral part of Kerala sadya thali. I posted vellarikai pachadi/cucumber pachadi a couple of years ago, but it took me this long to post the kichadi though. I know, like vellarikai pachadi (again, not to confuse with the sweet ones), vellarikai kichadi is also equally famous. Wondering what exactly the difference between kichadi and pachadi?

    Honestly, I could not find the exact answer. I have mentioned in my posts before that we have a lot of friends from Kerala. What I learned was every family has their traditional kichadi and pachadi recipe. 

    One of our friends mentioned that the main difference between pachadi and kichadi is the inclusion of mustard seeds while grinding. We grind mustard seeds for pachadi along with coconut but not for kichadi. Also, not all kichadi recipe uses coconut.

    So far my vellarikai pachadi, I included mustard seeds powder instead of grinding it along with coconut. When I was further researching about the difference, I stumbled upon this blog, and they mentioned about the same thing (mustard seeds inclusion) as well.

    Beetroot Kichadi served on the light table

    For this kichadi, I did not use any coconut. I kept it very simple. I just cooked my beets and mixed it with yogurt. And, finally tempered it with mustard seeds, chili and few curry leaves in coconut oil.

    Here is my beetroot kichadi recipe,

    Beetroot Kichadi | Onam Sadya

    Beetroot Kichadi – A vibrant, healthy and easy to make Kerala style Kichadi / Mildly sweet yogurt relish with beets.

    Delicious Onam Sadhya ready to be served.

    Ingredients:

    • Grated Beetroot – 1 cup
    • Water – ½ cup
    • Salt – ¾ tsp
    • Sugar – ½ tsp (optional)
    • Yogurt – ½ cup
    • Coconut Oil – 1 tsp
    • Mustard seeds – 1 tsp
    • Red chilies – 2
    • Curry leaves- 4 to 5 leaves

    Steps:

      • In a pan, (as you can see, I used my clay pot) add the grated beets and ½ cup of water.

    Adding grated beets and water to a pan

    • Cover and cook for 5 minutes over medium heat.
    • Then remove the lid and add the salt.
    • Let it cook until ¾ of the water evaporates.

    Cooking until the water evaporates

    • Turn off the heat and allow it to cool completely.
    • Once it is cooled, add the yogurt, sugar (if using) to the cooked beets.

    Adding yogurt and sugar to the cooked beets

    • Mix well and in a separate tadka pan, heat coconut oil. When the oil is hot, add the mustard seeds, red chilies, and curry leaves.

    Adding mustard seeds, red chilies and curry leaves

    • When the mustard seeds splutter, add them to the kichadi.

    Adding mustard seeds to the kichadi

    That’s it. Kichadi is ready!

    Notes:

    • I did not include any coconut in this. But you can grind coconut, green chilies and ¼ tsp of cumin seeds and add it to the kichadi before adding yogurt.
    • Sugar is entirely optional.
    • Adjust the salt and spice as per your preference.
    BeetrootKichadiRecipe
    BeetrootKichadiRecipe
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    4.25 from 4 votes

    Beetroot Kichadi | Onam Sadya Recipe

    Beetroot Kichadi - A vibrant, healthy and easy to make Kerala style Kichadi / Mildly sweet yogurt relish with beets.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: sides
    Cuisine: Kerala Cuisine, South Indian
    Servings: 4
    Calories: 57kcal
    Author: Srividhya G

    Ingredients

    • 1 cup Grated Beetroot
    • ½ cup Water
    • ¾ tsp Salt
    • ½ tsp Sugar optional
    • ½ cup Yogurt
    • 1 tsp Coconut Oil
    • 1 tsp Mustard seeds
    • 2 Red chilies
    • 4-5 Curry leaves

    Instructions

    • In a pan, (as you can see, I used my clay pot) add the grated beets and ½ cup of water.
    • Cover and cook for 5 minutes over medium heat.
    • Then remove the lid and add the salt.
    • Let it cook until ¾ of the water evaporates.
    • Turn off the heat and allow it to cool completely.
    • Once it is cooled, add the yogurt, sugar (if using) to the cooked beets.
    • Mix well and in a separate tadka pan, heat coconut oil. When the oil is hot, add the mustard seeds, red chilies, and curry leaves.
    • When the mustard seeds splutter, add it to the kichadi.
    • That's it. Kichadi is ready.

    Notes

    • I did not include any coconut in this. But you can grind coconut, green chilies and ¼ tsp of cumin seeds and add it to the kichadi before adding yogurt.
    • Sugar is entirely optional.
    • Adjust the salt and spice as per your preference.

    Nutrition

    Calories: 57kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 480mg | Potassium: 230mg | Fiber: 1g | Sugar: 5g | Vitamin A: 280IU | Vitamin C: 54mg | Calcium: 50mg | Iron: 0.6mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

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    Filed Under: Festivals, Onam, Raitas / Pachadi Varieties Tagged With: beetroot kichadi, beetroot yogurt relish, easy recipes, easy sides, homemade beetroot kichadi, how to make beetroot kichadi, how to make kerala style beetroot kichadi, kerala style beetroot kichadi, kerala style kichadi, onam, onam sadya recipes, Onam Sadya special, Onam special, simple recipes

    Reader Interactions

    Comments

    1. Mukunda Kartha says

      March 23, 2022 at 12:26 pm

      2 stars
      In traditional, authentic Kerala kichadi the vegetable (beets in this case) is cooked with a coconut paste, ground with small amount of mustard seeds and green chilis.
      Your recipe is more of the classical raitha (some call it salad in Kerala) served with vegetable boriyani.

      Reply
      • Srividhya G says

        March 23, 2022 at 4:20 pm

        I hope you read my post completely. I did check with my friends and have mentioned not all kichadi call for coconut. I have a pachadi recipe for which I use coconut. There are so many variations and each and every family makes it in their own way.

        Reply
    2. chefmireille says

      April 05, 2018 at 10:01 pm

      5 stars
      what a gorgeous color and beautiful recipe

      Reply
      • Srividhya G says

        April 05, 2018 at 10:11 pm

        :-) Thank you.

        Reply
    3. Suja Ram says

      April 05, 2018 at 3:23 am

      I do Beet pachadi the same way..What a vibrant colour it has got..Just yumm.

      Reply
      • Srividhya G says

        April 05, 2018 at 10:11 am

        Thanks :-)

        Reply
    4. Priya Srinivasan says

      April 02, 2018 at 9:19 am

      What a colorful kichadi! We love this beets one, especially my lil one, it is his favorite beets more(buttermilk)!

      Reply
      • Srividhya G says

        April 02, 2018 at 10:07 am

        Love the name beets more… :-) Thanks Priya.

        Reply
    5. cookingwithsapana says

      March 27, 2018 at 1:26 pm

      That’s an interesting way to cook beetroots, I love the color beets gave to this dish.

      Reply
      • Srividhya G says

        March 28, 2018 at 3:13 pm

        Thank you.

        Reply
    6. Priya Suresh says

      March 22, 2018 at 8:15 am

      Cant say how much i like this kichadi, anytime favourite and love that serving bowl, looks cute.

      Reply
      • Srividhya G says

        March 22, 2018 at 1:34 pm

        Thanks, Priya.

        Reply
    7. vaishalisabnani says

      March 22, 2018 at 1:51 am

      For a minute I was confused , I thought of the North Indian Khichadi , till you cleared my doubts . This khichadi has a beautiful vibrant color and looks pretty as well .

      Reply
      • Srividhya G says

        March 22, 2018 at 7:28 am

        :-) Thanks, Vaishali.

        Reply
    8. usha says

      March 21, 2018 at 7:38 pm

      Love the vibrant color of kichadi.

      Reply
      • Srividhya G says

        March 22, 2018 at 7:47 am

        Thanks, Usha.

        Reply
    9. My Kitchen Area says

      March 21, 2018 at 11:42 am

      Wow lip smacking dish ?Gonna give it a try

      Reply
      • Srividhya G says

        March 22, 2018 at 8:01 am

        Please do. Thanks much. :-) Welcome to my space.

        Reply

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