Beetroot Kadhi Recipe

Looking for a unique twist on traditional kadhi? Try this delicious beetroot kadhi recipe that's both healthy and flavorful!

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Course: Main Dish

Cuisine: Indian

Keyword: Beetroot, Kadhi

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: people

Calories: 157kcal

Author: Chitra Goel

Cost: 10

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.