Curd Quinoa is an easy and healthy South Indian recipe made with quinoa, curd (yogurt) and tempered with ginger and other Indian spices

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, South Indian

Ingredients

  • 1/2 cup dried quinoa (rinsed)
  • 1 cup water ((3/4 cup water for instant pot))
  • 1 cup yogurt (curd)
  • 1/4 cup whole milk ((boiled & cooled))
  • salt (to taste)

Tempering:

  • 1 teaspoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon split urad dal
  • few cashews
  • 1/2 teaspoon ginger (minced)
  • 1 stalk curry leaves
  • 3 green chillies (finely chopped)
  • 1 pinch asafetida (hing)

Garnish:

  • 2 tablespoons fresh coriander leaves (finely chopped)
  • 2 tablespoons grated carrot
  • 2 tablespoons pomegranate seeds (optional)

Method

Cooking Quinoa

  1. On Stovetop Pot: Cook 1/2 cup of rinsed quinoa with 1 cup of water over medium-low heat until fully cooked, then allow it to cool. StovetopPressure Cooker: Pressure cook 1/2 cup of rinsed quinoa with 1 cup of water for two whistles on medium-low heat. Let the pressure release naturally. In Instant Pot (Electric Pressure Cooker): Pressure cook 1/2 cup of rinsed quinoa with 3/4 cup of water on MANUAL/PRESSURE COOK mode for 1 minute. Let the pressure release naturally. Check the detailed recipe post for cooking quinoa in an instant pot.

Making Curd Quinoa

  1. Slightly mash the cooked quinoa with a spoon or your hands. Next, add the whisked curd (yogurt), milk, and salt, and mix everything well. Keep it aside.
  2. For Tempering: Heat coconut oil in a pan until it's hot, then add the mustard seeds and let them splutter. Next, add urad dal and cashew nuts, and fry them until they turn light golden brown.
  3. Add the grated ginger, curry leaves, green chilies, and hing (asafoetida). Saute for a few seconds.
  4. Pour the tempering over curd quinoa rice and mix until well combined. Lastly, garnish with grated carrot, and fresh coriander.
  5. Serve chilled and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.