While using beetroot in making kadhi is not very common, in my household, it is. I make palak or green kadhi and this vibrant pink Beetroot Kadhi. This dish is a delicious and healthy Indian curry that combines beetroot and yogurt in a flavorful and creamy sauce.
Beetroot kadhi is a nutritious and flavorful dish that is popular in many parts of India. Kadhi is a yogurt-based dish that is typically served with rice or roti and flavored with a variety of spices and herbs. Beetroot kadhi is a twist on the traditional kadhi, with the addition of grated beetroot, which adds a beautiful color and a sweet, earthy flavor.
Beetroot is a superfood that is packed with nutrients like vitamin C, folate, and fiber. It has been shown to have anti-inflammatory and antioxidant properties and may help to lower blood pressure and improve exercise performance. By incorporating beetroot into your kadhi, you can add an extra boost of nutrition to this already healthy dish.
To make beetroot kadhi, you'll need ingredients like yogurt, besan (gram flour), grated beetroot, and a variety of spices like cumin, coriander, and turmeric. The yogurt and besan form the base of the kadhi, while the grated beetroot adds flavor, color, and nutrition. The spices are then added to create a flavorful and aromatic dish that is both comforting and satisfying.
Here's my simple recipe to make Beetroot Kadhi.
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Ingredients
- 2 medium Beetroot, peeled and grated
- 1 ½ cups Yogurt
- 2 tablespoons Gram Flour (Besan)
- ½ teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- Salt to taste
- 2 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 5-6 Curry Leaves
- 1 Green Chili, sliced
- ½ teaspoon Ginger paste
- ½ teaspoon Sugar
- 2 cups Water
Instructions
- In a mixing bowl, whisk together the grated beetroot, yogurt, gram flour, cumin powder, coriander powder, red chili powder, turmeric powder, and salt to form a smooth batter.
- Heat oil in a saucepan over medium heat and add mustard seeds, cumin seeds, fennel seeds, curry leaves, and sliced green chili. Cook until fragrant.
- Add the ginger paste and cook for another minute.
- Pour in the beetroot-yogurt mixture and add sugar and 2 cups of water. Stir well to combine.
- Bring the mixture to a boil and then reduce the heat to low. Let it simmer for 15-20 minutes or until the kadhi thickens to your desired consistency.
- Serve hot with rice or roti.
Enjoy your healthy and flavorful Beetroot Kadhi!
📖 Recipe
Beetroot Kadhi Recipe
Ingredients
- 2 medium Beetroot, peeled and grated
- 1 ½ cups Yogurt
- 2 tablespoons Gram Flour, Besan
- ½ teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- Salt to taste
- 2 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 5-6 Curry Leaves
- 1 Green Chili, sliced
- ½ teaspoon Ginger paste
- ½ teaspoon Sugar
- 2 cups Water
Instructions
- In a mixing bowl, whisk together the grated beetroot, yogurt, gram flour, cumin powder, coriander powder, red chili powder, turmeric powder, and salt to form a smooth batter.2 medium Beetroot, 1 ½ cups Yogurt, 2 tablespoons Gram Flour, ½ teaspoon Cumin Powder, ½ teaspoon Coriander Powder, ½ teaspoon Red Chili Powder, ½ teaspoon Turmeric Powder, Salt to taste
- Heat oil in a saucepan over medium heat and add mustard seeds, cumin seeds, fennel seeds, curry leaves, and sliced green chili. Cook until fragrant.2 tablespoons Oil, 1 teaspoon Mustard Seeds, 1 teaspoon Cumin Seeds, 1 teaspoon Fennel Seeds, 5-6 Curry Leaves, 1 Green Chili
- Add the ginger paste and cook for another minute.½ teaspoon Ginger paste
- Pour in the beetroot-yogurt mixture and add sugar and 2 cups of water. Stir well to combine.½ teaspoon Sugar, 2 cups Water
- Bring the mixture to a boil and then reduce the heat to low. Let it simmer for 15-20 minutes or until the kadhi thickens to your desired consistency.
- Serve hot with rice or roti.
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