January 17, 2012

Beetroot Kichadi /Beetroot in coconut-curd gravy

Beetroot- 1 medium ,peeled and grated
Coconut grated - 1/2 cup 
Curd-1/2 cup 
Green chillies - 2-3 
Red chilli powder-1/2  tsp
Red chillies
Curry leaves 
1. Grate the beetroot ,or cut it into very small pieces 
2. Cook it in a vessel with enough water .Add chilli powder and split green chillies
3. Grind the coconut to very fine paste .add 1/4 tsp mustard to this and crush it with final grinding
4. Add this coconut paste to the cooked beetroot and just heat enough to cook the coconut .Remove from heat and keep aside 
5. When the above mix is cooled , add well beaten (without adding water )thick curd to this and mix well.Adjust salt
6. Heat oil in another pan and splutter mustard seeds ,red chillies and curry leaves and add this to the kichadi .
Serve with rice

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