Quinoa beetroot pachadi

Name: Quinoa beetroot pachadi
Total time: 3600 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 medium beetroot; 1 cup curd; 1/4 cup boiled quinoa; 1/4 freshly grated coconut; 1 inch ginger; 1 green chilli; 1/2 tsp salt; 1 tbsp white oil; 1/2 tsp mustard seeds; 2 dry red chillies; leaves Few curry

Soumini Bhattacherjee @SouminiBhattacherjee

Bengaluru

#ga24

Soumini Bhattacherjee @SouminiBhattacherjee

Saved

Ingredients

1 hour

2 people

1medium beetroot
1 cupcurd
1/4 cupboiled quinoa
1/4freshly grated coconut
1 inchginger
1green chilli
1/2 tspsalt
For tempering
1 tbspwhite oil
1/2 tspmustard seeds
2dry red chillies
leavesFew curry

Saved

Steps

1 hour

1

Peel and cut the beetroot into small pieces.
2

Boil the beetroot and grind it into a smooth beetroot paste and keep aside.
3

Now put the coconut, ginger and green chilli into a grinder and grind into a smooth paste.
4

Now take the curd in a bowl and whisk well.
5

Add the beetroot puree, ground coconut paste and salt as required into the bowl and mix well.
6

Now add the cooked quinoa and mix well.
7

To prepare the tempering heat oil in a pan and add the dry red chilli,mustard seeds and curry leaves.
8

Once the mustard seeds start spluttering switch off the stove and drizzle on the prepared beetroot, curd and quinoa mixture.Refrigerate and serve chill.