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
Using coconut - 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.
Other veggies - You can use cucumber, bitter gourd, okra, pineapple, or pumpkin instead of beets to make this kichadi. Whatever veggies you are using, cook them until soft and tender, add the yogurt, and do the tempering.
Cooking the beets ahead - I have grated and cooked them in this recipe. But you can steam/pressure cook whole beets and then grate them. You can steam or cook beets ahead as a part of your weekly meal prep, grate them when needed, and make this kichadi.
Sugar is entirely optional.
Adjust the salt and dried red chilies as per your preference.