Beetroot kichadi

Beetroot kichadi is one of the specialities in Kerala sadyas which is included in “thodukaris”. This colorful recipe gives a centerpiece attraction for the sadya. In some places the term kichadi is substituted with pachadi, I guess.

Many people are of the belief that Beetroot is good for the blood. This is not correct. Of course beetroot is good, but not high in iron so it will not help to prevent anemia, which many believe it will do. Beetroot’s main benefits are that it contains no fat, very few calories and is a great source of fiber.
Beetroot has for many years been used as a treatment for cancer in Europe. Specific anti-carcinogens are bound to the red coloring matter which supposedly helps fight against cancer and beetroot also increases the uptake of oxygen by as much as 400 percent. Additional studies are taking place to add support to these claims. The green leafy part of the beetroot is also of nutritional value containing beta-carotene and other carotenoids. Beetroot contains folate, potassium and manganese. The green leafy tops are especially nutritious as they contain calcium, beta-carotene and iron.Beetroots are notable for their sweetness, they have the highest sugar content of any vegetable, but they are very low in calories[4 oz/100g = 36 calories].

• Beetroot 2 medium sized grated
• Coconut [ground with a tsp of mustard seeds & 3 to 4 green chilies] 1 cup
• Curd 1 cup mixed with half cup of water.
• Mustard seeds, red whole chilies & curry leaves for spluttering
• Turmeric powder ¼ tsp
• Salt
• Oil for spluttering 

Cook beetroot with turmeric powder & salt with little water. Add ground coconut and cook for another 5 minutes. Add curd and simmer for a while. Finally splutter it with said items. 

Fresh beetroot also supplies a nutritional bonus; their green tops are an excellent source of beta-carotene, calcium, and iron.