Name: Quinoa Dodkyacha Bhaat in a pressure cooker
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 Servings
Cuisine: Indian
Ingredients: Ridge gourd: 3/4 cup; Quinoa: 1/3 cup; Buttermilk: 1/3 cup; Coconut Oil: 1 tbsp; Mustard seeds: 1/2 tsp; Coriander powder: 1/2 tsp; Cumin Powder: 1/2 tsp; Green chillies: 2; Ginger: 1 tsp; Asafoetida: 1/4 tsp; Curry leaves: Few; Fresh coconut: 1 tbsp; Fresh coriander: 1 tbsp; Salt: To taste

Ingredients

3/4 cup Ridge gourd

grated

1/3 cup Quinoa

1/3 cup Buttermilk

yogurt+water

1 tbsp Coconut Oil

1/2 tsp Mustard seeds

1/2 tsp Coriander powder

1/2 tsp Cumin Powder

2 Green chillies

1 tsp Ginger

grated finely

1/4 tsp Asafoetida

Few Curry leaves

1 tbsp Fresh coconut

1 tbsp Fresh coriander

To taste Salt

Directions

Having signed up for the pulav fest for Blogging Marathon at the last minute, the frenzied search for the recipes is obvious. The blogging for this month is going to be particularly hectic. The reason being I have chosen to make them in the alphabetical order too. For the first 3 alphabets, it was pretty easy to come up with dishes which we usually have. I got stuck with the alphabet D. Though I can make dum biriyani, I wanted some recipe which did not ask for any masala. I wanted a recipe which is soft on the tummy too. And who else but Tarla dalal has recipes for every situation we have. I saw this recipe on her blog which uses ridge gourd as a star ingredient. So here is my Quinoa dodkyacha bhaat in the pressure cooker series.

quinoa dodkyacha bhaat

Quinoa Dodkyacha Bhaat

One of the flavourful rice recipe I have seen so far. The flavour is mild and the taste is amazing. I never knew ridge gourd could be cooked like this till I chanced upon this recipe. The only masala powders that are used in this particular recipe are the cumin powder and the coriander powder. There is no onion, no garlic in this recipe. So it can be termed as a Jain food too. Preparation is very easy too and Here I have used a pressure cooker to cook this bhaat. Though traditionally the rice is soaked for 2 hours and cooked in open pot, cooking in a pressure cooker is very fast and easy for me.

This quinoa dodkyacha bhaat is neither like a pulav in texture not like a kichidi. I felt the texture was in between the two. The main thing which caught my attention in this recipe is that it is cooked in buttermilk. I was sceptical that the yogurt might split, but trust me. Just follow the recipe she has given and you will end up cooking one of the most flavourful rice dishes.

The one pot rice free recipe cooked so far for the pulav fest are

Steps

1 Done	Wash and soak the quinoa in water for 10 minutes
2 Done	Peel and grate the ridge gours. Keep aside
3 Done	Cut the chillies finely. Grate the ginger finely. Keep aside
4 Done	Heat oil in a pressure pan. Add mustard seeds. Once they crackle add the ginger and chillies and saute for a minute. Add the curry leaves and saute till a good flavour comes out.
5 Done	Now add the asafoetida and saute.
6 Done	Put the grated ridge gours into this and saute for 2 minutes in low flame.
7 Done	Add cumin and coriander powder to this and mix well.
8 Done	Now add the rinsed, soaked and drained quinoa and mix well.
9 Done	Pour 1/3 cup of yogurt and water mixture into this and mix well. Add the necessary slat. Close the lid and pressure cook up to 3 whistles.
10 Done	When the pressure has released fully, open the cooker, mix well. Add the fresh coconut and fresh coriander and mix well. Serve warm

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15 Comments Hide Comments

I have to admit you have come up with a unique recipe . The Khichadi / pulao or whatever you want to call it looks fantastic and flavourful . Buttermilk must have given a added flavour .

Never thought of ridge gourd in a mixed rice fashion. So interesting to read about this. Looks very tasty! Bookmarking!

I remember seeing this recipe and marvel at how ridge gourd can be used in this manner to come up with a delicious rice item.

Ridge gourd with quinoa sounds interesting. Dish looks delicious.

I use ridge gourd in cyrries, but in a rice variety, it is new to me. The recipe sounds wonderful Veena. And with quinoa, it is so nutritious too.

I love ridgegourd, and this version with buttermilk sounds very interesting, and I am sure it tastes delicious as well. I agree Tarla Dalal has recipes for all occasions. Great find Veena.

Now that’s one different combination Veena, though dondakaya and dal is something I thought of, this one is so good…Excellent pick.

Wow! Cannot wait to try this! I have bookmarked this to try later. Beautifully presented as well! Thank you for sharing!

So inviting! Lovely pictures and interesting dish 🙂

Very interesting use of ridge gourd, Veena. I must say that some of the very simple recipes amaze us the most.

I love ridgegourd and this quick dish sounds very delicious Veena . Buttermilk is such a lovely add here

I very rarely use ridgegoud ,this sound a very good way to include in the meal .. Yummy…

Wow i never tried such type of recipe with quinoa and gourd mix. Looks so healthy and tasty

Wow Ridge gourd and quinoa, such a healthy combo this is. Yummy

I love ridge gourd subzi that we make in North Indian style. It is interesting to see how you have used in a pulao.. one pot wholesome meal!!

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Veena