lunchAdded 8/20/2026
Beetroot Kichadi
Alphabetical A–Z Pantry List
The Essentials
Curated ingredient list organized strictly in alphabetical order (A–Z) for every recipe.
Beetroot
Vibrant natural pink hue & fiber
Curry Leaves
Aromatic finish
Fresh Whisked Curd (Thayir / Yogurt)
Cooling tangy base
Coconut
Creamy coconut paste
Green Chilly
Mild heat
Mustard Seeds (Kaduku)
Tempered popping seeds
Preparation & Cooking
Follow these structural culinary rituals to execute this dish perfectly.
1
Step 1
Grate beetroot and cook with salt, green chilies, and a splash of water until tender.
2
Step 2
Grind coconut, green chilies, and mustard seeds into a smooth paste.
3
Step 3
Stir coconut paste into cooked beetroot and simmer briefly.
4
Step 4
Turn off heat, stir in whisked yogurt, and temper with mustard seeds & curry leaves in coconut oil.