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Quinoa Thayir Sadam (Curd Rice)
Chef Sadaf Hussain
Cook Time: 20 mins
Serves: 1-2 People
Ingredients:
- Quinoa: ½ cup
- Water: 1 cup
- Peanuts: ¼ cup
- Butter (or ghee): 1 tbsp
- Cumin seeds: ½ tsp
- Mustard seeds (rai): ½ tsp
- Dry red chilly: 2
- Curry leaves: 5-6
- Chana dal (Bengal gram): 1 tsp
- Dhuli Urad dal (Black gram): 1 tsp
- Ginger (fine chopped): ½ tsp
- Curd (thick): 1 cup
- Fine chopped cucumber: ½ cup
- Salt, Cooking Oil
- Milk: 2 tbsp
- Pomegranate: ½ cup
calories
Methods:
Wash quinoa 3-4 times or till water runs clear.
On a medium low heat, heat a pan. Add quinoa and 1 cup of water together. Cover the pan with a lid and cook for about 15-20 minutes.
Once cooked, switch off the heat and let it cool.
Alternatively, cook the quinoa according to package instructions and cool completely.
Heat ½ tsp of ghee and roast peanuts till they become golden brown. Take it out and keep aside.
Heat more ghee and add cumin seeds, mustard seeds, dry red chilly, curry leaves, chana dal, urad dal. Roast till the dals become a nice golden brown. Keep this tadka aside
Whisk the yogurt till it becomes smooth.
In a medium mixing bowl, mix cooked quinoa, curd, peanuts, cucumber, pomegranate, tadka, and salt.
Garnish it with chopped coriander and serve it chilled.
Fibre: 6 g
Carbs: 43.9 g
Protein: 17.3 g
Fats: 22.4 g
Calories: 516.8 cal
