Hello my friend. Lets talk comfort food today. With a superfood.
I know this is curd rice style Quinoa and I have the happiest memories of curd rice.
Of warm slightly tangy yogurt and crisp fried curry leaves with a smattering of mustard seeds and some fried cashew nuts too.
But it’s been a while I cooked for myself.. You know how it is , we’re always catering to the needs of others. Well, this was for me.
Because no one in my house will eat Quinoa willingly. And I’d done enough Buddha bowls. If you haven’t already, do check my Instagram feed @baketitude , I do some mean shots of tea too.
FYI, I was born in Kerala and lived for a long time in South India… so this is essentially comfort food . Blogger friend Saher from The Bombay Glutton made curd rice type Quinoa and I have been itching to try it out myself.
White Quinoa would have been so plain Jane with curd rice ,right? This simple dish called for a lot of colour. So that’s what I gave it. Black, red, green beans, brown ,white and a whole lot of love. You’ve got to try these ancient grains in a different way.
I generally prepare one cup of quinoa for myself every week and use that one cup in various dishes as I am the only one in the house who regularly eats quinoa.
We do a very simple ratio similar to rice. What is most important is washing the grain very thoroughly. So I place one cup of quinoa in my soup strainer and place the strainer in a bowl of water. I leave it for about 5 minutes and then thoroughly cleaning the grains with my hands I wash them under running water . That helps to remove the bitterness from the skin of the grain. Now all you need to do is place the washed Quinoa in a pressure cooker and add double the amount of water. Add two drops of oil and a quarter teaspoon of salt . Close the cooker and cook on full pressure for two whistles.
I used black quinoa sourced from the Olive tree trading website.
Alternatively, place the same in a Microwave safe bowl and cover and Microwave over medium power for 10 minutes. Let stand 5 minutes and then fluff up with a fork.
Cool and store in a covered glass dish in the fridge. Use as and when needed within 4 days.
Quinoa Thayir Sadam or Curd Rice
1 cup cooked quinoa
1 cup yogurt or curd
1/2 cup milk
handful cashew nuts
1/2 cup pomegranate seeds
2 sprigs curry leaves
2 whole red chillies
1 tsp mustard seeds
1 tsp finely chopped ginger
salt to taste.
Mix up a cup of quinoa with some milk and use a potato masher to try and amalgamate the milk and the quinoa. Just a wee bit of a mash.
Add in the yogurt and season, add in the pomegranate seeds if using ,leaving a few for garnish.
In a small sauce pan heat the oil, add the cashew nuts. Allow them to colour and remove from the oil. If you leave them in, they tend to burn…mine? I was chatting on the phone.
In the same oil, add the mustard seeds ,whole red chilli and ginger in quick succession . Stir and now add in the curry leaves. They’ll splutter like mad. So be careful.
Pour The tempering over the curd quinoa and stir.
Top with remaining pomegranate and dig in.
So this meal was a quick meal just before we went and checked out the Lalbaug Pandal in Parel. The Ganpatis are being made at the moment. Its an extremely awe inspiring thing to visit… jutst o see th e power in the hands of the few artisans who bring the lord and the keeper of your faith to life.
So if you’re in the vicinity go. You’ll always be in awe of that statue after this.
And a bit about the quinoa buzz. Quinoa is related to our very own Rajgira or Amaranth. Its a distant cousin..hence, its not technically a true grain. Its a seed. So feel free to eat quinoa when you are fasting or on a gluten free , no grain diet.
And be a locavore. Buy desi quinoa that has been grown in our very own Rajasthan Deserts. Use the code BAKETITUDE10 before you pay on the website www.organicfarmersco.com . And this is not a sponsred post.
Think out of the box sometimes. Different flavours bring different happiness into our life.
Greetings for Ganesh Chaturthi in advance.