Beetroot Quinoa Pachadi

Ingredients

• 3-4 tablespoons beetroot puree
• ¼ cup quinoa
• 1 cup yogurt
• Salt to taste
• ½ tablespoon + 1 teaspoons oil
• ¼ cup scraped fresh coconut
• 1 green chillies, finely chopped
• ½ inch ginger, finely chopped
• 2 dried red chillies
• ½ teaspoon mustard seeds
• 4-5 curry leaves

Method

1. Heat a small deep non-stick pan. Add quinoa, 1 cup water and salt and mix. Add 1 teaspoon oil, mix and bring the mixture to boil. Cover and cook till quinoa is done. Transfer in a bowl and refrigerate it.
2. Coarsely grind together coconut, green chillies and ginger. 
3. Take yogurt in another bowl and whisk. Add ground coconut mixture and whisk. Add beetroot puree and whisk well. 
4. Add salt to yogurt mixture and whisk. Add cooked quinoa and whisk well. Transfer on a shallow serving plate.
5. To prepare tempering, heat remaining oil in a tempering pan. 
6. Roughly cut dried red chillies using a pair of scissors.
7. Add mustard seeds to hot oil and let it sputter. Add curry leaves and let it crackle. Add dried red chillies and swirl the pan for few seconds. 
8. Pour the tempering over the beetroot yogurt mixture and serve.