Name: THAIRYU QUINOA (Curd Quinoa) With DATES CHUTNEY recipe by Inish Issac at BetterButter
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 3
Ingredients: 1 cup Quinoa; 2 cups water; 1.5 cup sour curd; 1 cup milk; 1 tsp ginger , finally chopped; 1 chilly, finally chopped; 2 sprig Curry leaves, finally chopped; GARNISH Ingredients:; Pomegranate arils; Sweet Corn; Fried peanuts; TEMPERING Ingredients:; 1 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp toor dal; 1 tsp urad dal; ½ tsp Asafoetida; Few dry chilly; SWEET AND SOUR DATES CHUTNEY Ingredients:; 1 cup Dates soft and very sweet; Chopped 3/4 cup tamarind; Soaked in 2 cup water; 2 tsp chilly powder; 1 tsp roasted cumin powder; 1 tbsp ginger powder; 1/2 tsp coriander powder; Black salt as required

ABOUT THAIRYU QUINOA (Curd Quinoa) With DATES CHUTNEY RECIPE

My healthy twist of #Quinoa. East meets West.

Ingredients Serving: 3

1 cup Quinoa
2 cups water
1.5 cup sour curd
1 cup milk
1 tsp ginger , finally chopped
1 chilly, finally chopped
2 sprig Curry leaves, finally chopped
GARNISH Ingredients:
Pomegranate arils
Sweet Corn
Fried peanuts
TEMPERING Ingredients:
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp toor dal
1 tsp urad dal
½ tsp Asafoetida
Few dry chilly
SWEET AND SOUR DATES CHUTNEY Ingredients:
1 cup Dates soft and very sweet
Chopped 3/4 cup tamarind
Soaked in 2 cup water
2 tsp chilly powder
1 tsp roasted cumin powder
1 tbsp ginger powder
1/2 tsp coriander powder
Black salt as required

Instructions

Wash the Quiona and add it to the boiling water with some salt. This will take approx. 8 minutes to cook. Ones the water is absorbed, switch off the flame.
Add to this the chopped ginger, chilly and curry leaves. With the help of fork, mix the quinoa and cover it with lid for 5 minutes. After minutes again with the help of fork, mix the quinoa so that it does not be sticky.
Now add milk and mix again. Next add the curd and salt and mix again.
Tempering: Heat oil in a pan. Add mustard seeds and then all the others along with curry leaves and dry chilly. Pour this tempering over the Quiona and garnish with pomegranate and corn
Spice up with condiments such as Papadams, Fried chilly and Dates Chutney.

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