Beetroot Rice Kichadi Recipe

Beetroot rice kichadi was so tasty and comforting, this is a must try recipe.

Beetroot Rice Kichadi Recipe is Uploaded on Youtube

Ingredients:

150 Grams Jeeragasambarice 

2 Tsp Mysore Dal ( Red lentils)

2 Tsp Toovar Dal ( Split Pigeon Peas)

2 Tsp Moong Dal ( Split Mung Beans)

100 Grams Beetroot ( Finely Chopped)

2 Green Chilies Slit

1 Medium Onion Finely Chopped 

5 Pods Garlic Finely Chopped 

2 Sprigs Curry Leaves

1/4 Tsp Cumin Seeds 

1/4 Tsp Fennel Seeds 

1/4 Tsp Black Peppercorns 

2 Bayleaves

2 Tsp Ginger and Garlic Paste 

3 Cloves

3 Cardamoms 

2 Inch Sticks Cinnamon 

1 Star Anise 

2 Strands Mace (Javitri)

1/4 Tsp Asafoetida 

1 Tbsp Oil

1 Tbsp Ghee 

Salt as per taste 

Prep:

Wash and peel the onion and garlic. Finely chop and reserve. 

Wash and remove the stems in the chilies, slit the chillies in half and reserve.

Wash and peel the beetroot, finely chop and reserve.

Wash and peel equal portion of ginger and garlic, add it to mixerjar and grind prepare smooth paste and reserve.

Wash the dals and rice reserve. 

Method:

In a rice cooker add washed rice and dals, along with 4 cups of water and 1/4 tsp turmeric powder stir and combine. Cover and cook for 4 to 5 whistles on high flame. Remove from flame and reserve.

Heat a wok with ghee and oil on medium flame. Add bayleaf, cumin seeds, fennel seeds, cinnamon, staranise, cloves, cardamoms, pepper and mace, allow the spices to splutter.

Next add finely chopped garlic, onion, slit green chilies and curryleaves fry till onion is transparent. 

Add ginger and garlic paste stir and fry till raw flavor reduces.

Add finely chopped beetroot stir and fry for a minute.

Add 1 cup water a 1 tsp salt stir the veggies well, cover and cook till tender on medium flame.

Once the veggies have softened, add cooked rice and dals stir well and allow to cook along with veggies for 5 minutes. 

Add finely chopped coriander and stir well. transfer the kichadi to a serving dish and serve...enjoy!