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Curd quinoa recipe | South Indian style curd quinoa recipe | Dahi quinoa – Healthy curd quinoa recipe with full video in Tamil and step by step pictures.
Quinoa is a healthy grain loaded with protein and it is gluten-free too. We can make a lot of dishes using quinoa. It is a healthy alternative to rice. I started incorporating quinoa into my diet 2 years back. Of course, there are lots of Indian millets which has amazing health benefits. I do take Indian millets like Ragi, Varagu, or Samai which are easily available in Indian shops in Hongkong.
Curd rice | Thayir sadam, fondly called Thachi mammu (slang)is the most common one in South Indian houses. Most of us cannot end our meal without eating curd rice. I have posted 2 versions of curd rice in Jeyashris kitchen. Also, we have millet curd rice and curd poha recipe too.
A few weeks back, I posted a lunch meal on my Instagram reels. Many of them asked for the curd quinoa recipe after seeing the reels. I first thought I will make reels, but then I realized I have never posted any Quinoa recipe in Jeyashris kitchen. Though I make quinoa adai, and quinoa dosa often, I never took an initiative to post those recipes in Jeyashris Kitchen.
Answering this common question, always ensure the right consistency has to come with the addition of milk. The curd is just to top it up and this will help to retain the right consistency without getting solidified. So always use thick yogurt and ensure the milk is not too watery. It is ok to use low-fat milk but ensures not to add any water.
We can pair curd rice with any pickle or thokku of your choice. The most popular accompaniments to curd rice | curd quinoa are Maavadu, Mango thokku, Tomato pickle, lemon pickle, Avakkai pickle, and Instant Raw mango pickle. Also Thakkali thokku, kothamalli thokku and Molaga thokku recipe.
2 tsp oil½ tsp mustard seds1 tsp urad dal1 slit green chili1/2 tsp finely chopped gingerFew chopped curry leaves2 tsp chopped coriander leaves2 pinches asafoetida2 mor milagai | curd chili optional
Wash the quinoa well. Since the grains are very tiny, I usually put that in a strainer and wash them well.
Transfer it to a bowl and add ½ cup of water.
Pressure cook for 3-4 whistles.Alternatively, you can cook in an open pot too by adding 3/4 cup of water.
Once it is done, take out and mash the quinoa well.Add salt to this.
Once this is cool, add the milk to this.I used raw milk, you can use boiled and cooled milk
Mix well. Now add the curd to this.
Now combine everything well
In a pan add the oil and add the mustard seeds, green chili, urad dal, asafoetida, ginger, and little coriander leaves.Once the mustard splutters, add the curd chilis | mor milagai if adding.
Cook till the dal turns golden brown.
Now transfer this to the quinoa curd.
Mix well and garnish with grated carrot and a few coriander leaves.Serve chilled or enjoy immediately.
You can pack this for the lunch box too
If packing this for the lunch box, add a little more milk and reduce the curd.Quinoa curd pairs well with any pickle or thokku