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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Ginger Coconut Curd Salad



Tuesday (4/9) was Telugu New Year also known as Ugadi. It is usually celebrated with the reading of the New Years' almanac and traditional foods. You can read more about our previous years celebrations here: 2014, 2015, 2016, 2018, 2019, 2020, 2021, 2022, 2023, 2024.

This year, we celebrated a small workday style Ugadi. We had Mango Rice, Ginger Coconut Curd Salad, Spinach Coconut Dal, Potato Fry, Papadums, Tamarind Chutney, Onion Pakora, Mixed Vegetable Vada, and of course a little Ugadi Pachadi.

This year's menu was filled with favorite comfort foods that are flavorful but not heavy and, easy to make with ingredients we had. Our Aerogarden wasn't producing tomatoes yet but we had a ton of fresh ginger so Ginger Coconut Curd Salad was a perfect addition to the menu. This delicious cooling side dish has just the right amount of tangy bitey fresh ginger, cilantro and grated coconut mixed in a slightly tart spiced yogurt. 


Here's my recipe for Ginger Coconut Curd Salad:

Ginger Coconut Curd Salad

Emily (Cooking for Kishore)

This delicious cooling side dish has just the right amount of tangy bitey fresh ginger, cilantro and grated coconut mixed in a slightly tart spiced yogurt, perfect for cooling off spicy dishes! Very easily made vegan by using coconut yogurt.

Ingredients

  • 1" Piece of Fresh Ginger
  • 2 Tbsp Coconut, shredded
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 Cup Yogurt
  • 1/2 cup Water
  • 1 Small Bunch of Cilantro, chopped
  • Salt & Pepper to Taste

Instructions

  1. In a food processor add the ginger, shredded coconut, cilantro, yogurt, and water, mix until smooth. Add Mustard, Cumin, Salt and Pepper, stir until mixed throughly.
  2. For a more developed flavor chill in fridge before serving. Enjoy!
Yield: 6-8 Servings
Prep Time: 5 mins. Cook time: 5 mins. Total time: 10 mins.
Tags: ginger coconut curd salad, curd salad, curd salad recipe, ginger coconut curd salad recipe, pachadi recipe, coconut raita recipe, pachadi, south indian cuisine, ginger coconut raita recipe, ginger raita, raita recipe, raita

Nutrition

Calories: 206 per serving

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