Department of Cultural Affairs, Government of Kerala

Kerala Culture

Beetroot Cucumber Kichadi

Cucumber cut in one inch length – ½ cup
Beetroot cut in one inch length – 1.2 cup
Big chili – 4 nos
Grated coconut – 1 cup
Set curd – 1 cup
Shallots – 4 nos
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Dried red chilies – 3 nos
Salt – as required
Curry leaves – as required
Oil – as required
Method of Preparation:
Cook the vegetables (cucumber, beetroot) with enough water and salt. To this add the ground mix of coconut, shallots, cumin seeds and curry leaves. Let it boil. Remove from the flame. In a hot pan, add 2 tsp oil and splutter mustard seeds. Add dried red chilies and curry leaves. Add this to the curry. Let the curry cook. Add curd to it. It should be of medium consistency.


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