Quinoa Recipe- South Indian Style Tempering with Yogurt & Carrot

Last Updated on 2 months by Neha Deshmukh

Quinoa Recipe – South Indian Style Tempering with Yogurt & Carrot

Introduction

Hey everyone! I’m so excited to share this super comforting and surprisingly delicious quinoa recipe with you. It’s a little twist on traditional South Indian flavors, and honestly, it’s become a regular in my kitchen – especially during the warmer months. I first made this when I was looking for a lighter, protein-packed lunch option, and it totally hit the spot. It’s a fantastic way to enjoy the goodness of quinoa with a familiar, comforting taste.

Why You’ll Love This Recipe

This isn’t your average quinoa dish! It’s creamy, tangy, and has a lovely tempering that just elevates everything. It’s quick to make, perfect for a light lunch, or even a side dish with your favorite South Indian meal. Plus, it’s packed with nutrients and flavor. Trust me, even quinoa skeptics will love this one!

Ingredients

Here’s what you’ll need to whip up this South Indian-inspired quinoa goodness:

• 1 cup quinoa
• 2 cups water
• 1 cup milk
• 1 cup curd/yogurt
• As needed salt
• 2 tsp grated carrot
• 2 tsp oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 1 slit green chili
• ½ tsp finely chopped ginger
• Few chopped curry leaves
• 2 tsp chopped coriander leaves
• 2 pinches asafoetida
• 2 mor milagai (curd chili) – optional

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Quinoa: A Nutritional Powerhouse

Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also a great source of fiber and iron. I usually buy the white quinoa, but you can use red or black quinoa too – they’ll just have a slightly different texture.

Mor Milagai (Curd Chili): A South Indian Specialty

Mor milagai adds a unique tangy and spicy kick. It’s chili peppers fermented in yogurt. If you can’t find it, don’t worry – I’ve included a substitution in the FAQs!

Urad Dal: The Flavor Base

Urad dal (split black lentils) is a staple in South Indian cooking. It adds a lovely nutty flavor and helps create a beautiful golden-brown tempering.

Asafoetida (Hing): Digestive Benefits & Unique Aroma

Asafoetida, or hing, has a pungent aroma, but it mellows out when cooked and adds a wonderful savory depth. It’s also known for its digestive properties – a little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the quinoa a really good rinse under cold water using a strainer. This helps remove any bitterness.
2. Next, pressure cook the rinsed quinoa with 2 cups of water for 3-4 whistles. If you don’t have a pressure cooker, you can boil it in a pot with the same amount of water until it’s tender – about 15-20 minutes.
3. Once cooked, gently mash the quinoa with a fork. Don’t overdo it – you want some texture. Stir in a pinch of salt. Let it cool down a bit.
4. Now, add the milk and curd (or yogurt) to the slightly cooled quinoa. Give it a good stir until everything is smooth and creamy.
5. Time for the tempering! Heat the oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, slit green chili, finely chopped ginger, and curry leaves.
6. Sauté until the dal turns golden brown. If you’re using mor milagai, add it now and sauté for another minute.
7. Pour this fragrant tempering over the quinoa mixture and stir well.
8. Finally, garnish with grated carrot and the remaining chopped coriander leaves. Serve chilled or pack it for lunch – it’s delicious either way!

Expert Tips

• Don’t skip rinsing the quinoa! It really makes a difference.
• Adjust the amount of green chili to your spice preference.
• For a creamier texture, use full-fat yogurt.

Variations

• Vegan Adaptation: Swap the milk and yogurt for plant-based alternatives like almond milk and coconut yogurt.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of red chili powder to the tempering.
• Summer Cooling Variation: My aunt always adds a tablespoon of chopped cucumber to this for an extra cooling effect in the summer. It’s so refreshing!

Serving Suggestions

This quinoa dish is fantastic on its own, but it also pairs well with:

• A side of papadums
• A simple raita
• Your favorite South Indian curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It might thicken up a bit, so you can add a splash of milk or water when reheating.

FAQs

Is this quinoa recipe suitable for a weight-loss diet?

Absolutely! Quinoa is low in calories and high in fiber, which helps you feel full and satisfied.

Can I make this quinoa dish ahead of time? How long will it stay fresh?

Yes, you can definitely make it ahead! It will stay fresh in the refrigerator for up to 2 days.

What can I substitute for mor milagai if I can’t find it?

You can use a pinch of red chili powder mixed with a teaspoon of yogurt as a substitute. It won’t be exactly the same, but it will add a similar spicy-tangy flavor.

Can I use a different type of dal instead of urad dal?

While urad dal is traditional, you can experiment with toor dal or moong dal if you prefer. The flavor will be slightly different.

Is quinoa a good source of protein for vegetarians?

Yes! Quinoa is a complete protein, making it an excellent choice for vegetarians and vegans.