DHADIYODANAM(TAMIL) Curd rice) REVISITED

Ingredients

• 1/2 c quinoa
• 1/4 c ragi whole grains
• 3 c buttermilk
• Salt to taste
• 1 tbsp sesame seed oil
• 1 tbsp ginger, finely chopped
• 1 tsp cumin seeds
• 1 tsp urad
• 1 tsp mustard seeds
• 1/2 tsp asafetida
• 1/4 tsp methi powder
• 1 green chili, finely chopped
• 20 curry leaves

Steps

1. Make a checklist. Keep the ingredients within reach
2. Soak quinoa and ragi with 2c water in a bowl for 15 minutes. Wash; drain Cook the drained grains with 2c water in a bowl a pressure cooker; let it be mushy. Take out of the cooker and let it cool.
3. Add ginger, curd/buttermilk and salt to taste. Mix together.
4. Thadukka Tempering This is what gives the unique taste, flavor and aroma to thathiyodhanam. Over medium heat in a saucepan heat the oil. Pop mustard seeds. Then stir in urad, cumin seeds, tender curry leaves, and green chilies. I grow curry tree; tender curry leaves are easily available for me. It is absolutely essential that you use tender curry leaves. Stir in asafetida, a minute. Turn of the stove.
5. Add the tempered ingredients to the bowl with curd and cooked quinoa plus ragi. Cool the curd mixture. Chill it if possible. Tasty quinoa ragi curd rice is ready
6. Serve with pickle or spicy hot chutney. Curd rice and pickle is a match made in heaven. I served with homemade lime and mint curry leaves tamarind chutney. Enjoy the healthy food