Quinoa Thayir Sadam (Curd Rice)

Chef Sadaf Hussain

Cook Time: 20 mins

Serves: 1-2 People


  • 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


  • 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