Curd Quinoa rice is an easy and healthy South Indian recipe made with quinoa, curd (yogurt), and tempered with a few Indian spices.
I replaced the rice with quinoa and added grated carrots to make it more healthy and delicious.
Traditionally Curd rice is a staple food in southern India and is prepared with rice. It is also known as Mosoranna in Kannada, Daddojanam in Telugu, Thayir Sadam in Tamil, Dahi Bhaat in Maharashtra, and Dahi wale Chawal in Hindi.
I grew up eating curd rice as I am from South India, it's always part of our meals. Due to the vast health benefits of quinoa, as it is rich in protein and dietary fiber and has many more nutritional values than rice, so I have replaced rice with quinoa for this curd rice, trust me, it tastes super delicious.
Jump to:
- Health Benefits of Curd Quinoa
- What is the difference between Yogurt and Curd?
- Why You'll Love This Quinoa Yogurt Rice Recipe
- Ingredients for Quinoa Curd Rice Recipe
- How to Make Quinoa Curd Rice
- What to Serve with Curd Quinoa?
- Storage Suggestions
- Tips to Make the Curd Quinoa Recipe
- Variations
- More Curd/Yogurt Recipes
- More Indian Quinoa Recipes
- Curd Quinoa (Dahi Quinoa)
Health Benefits of Curd Quinoa
Curd quinoa aids in digestion and is the best home remedy for an upset stomach because it is easy to digest and works against bloating and indigestion.
The curd (yogurt) is also rich in probiotics that help to keep the intestines healthy. Curd is also rich in antioxidants that give the body power to fight infections.
What is the difference between Yogurt and Curd?
Curd and yogurt are two very different things. Curd or Dahi is made by curdling the milk with edible acidic substances such as lemon juice or vinegar, whereas Yogurt is made by fermenting milk using bacteria.
In India, curd is often used for yogurt, so if any Indian recipe says curd, you can use yogurt instead.
Why You'll Love This Quinoa Yogurt Rice Recipe
- Ready in less than 20 minutes.
- Quick & Easy
- Comforting & healthy food
- Cooling
- Light on Stomach
- Perfect for Summer or busy weeknight meals
- Vegetarian and gluten-free.
Ingredients for Quinoa Curd Rice Recipe
Here are the ingredients required to make the Quinoa curd rice recipe at home.
- Quinoa: I have used white quinoa here. To avoid any bitterness, make sure to rinse it under cold water to remove the natural coating, called saponin, before adding it. If you have leftover cooked quinoa, then mash a bit with a few drops of water to a soft consistency.
- Curd (Yogurt): Use full-fat homemade curd for the best, creamy flavor. You can also store-bought yogurt. Choose curd that is fresh and not too sour. You can also use plain greek yogurt.
- Milk: Use regular boiled & cooled whole milk for curd quinoa. It prevents the yogurt from turning sour. So don't skip it.
- Tempering: Mustard seeds, urad dal, curry leaves, ginger, green, and asafoetida (hing).
- Garnish: I used fresh coriander leaves, and grated carrots for garnishing. You can also use green or red grapes, pomegranates arils, diced cucumbers, or Khara boondi as other toppings.
How to Make Quinoa Curd Rice
Cooking Quinoa
On Stovetop Pot: Cook the ½ cup of rinsed quinoa with 1 cup of water on medium-low heat until cooked, and let it cool.
StovetopPressure Cooker: Pressure cook the ½ 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 the ½ cup of rinsed quinoa with ¾ cup of water on MANUAL/PRESSURE COOK mode for 1 minute. Let the pressure release naturally. Check my blog's detailed recipe for cooking Quinoa in instant pot.
To Make Curd Quinoa
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.
For Tempering: Heat coconut oil in a pan. Once the oil is hot, add the mustard seeds, and let them splutter.
Then add urad dal, cashews, and fry until they are light golden brown.
Add the grated ginger, curry leaves, green chilies, and hing (asafoetida). Saute for a few seconds.
Pour the tempering over curd quinoa rice and mix until well combined.
Lastly, garnish with grated carrot, and fresh coriander.
Serve curd yogurt quinoa chilled, and enjoy!
What to Serve with Curd Quinoa?
Curd Quinoa tastes best when served with any vegetable stir-fries like potato fry, carrot beans stir fry, broccoli poriyal, or simply with papad and pickle. I usually garnish with chopped coriander leaves and pomegranate seeds or grapes.
If you are serving kids, then skip adding green chilies. The yogurt quinoa recipe tastes great when served chilled, and you can pack it in a lunch box too.
Storage Suggestions
- Fridge: Quinoa Curd Rice can be stored in the refrigerator for 1-2 days when stored in an airtight container. Make sure to add a little milk (or water) if it's thick.
- Freezer: I do not recommend freezing the quinoa yogurt rice as it will split after thawing.
- Reheating: Quinoa Curd rice is always eaten at room temperature or chilled. It should not be heated or warmed as the curd can likely break down and curdle.
Tips to Make the Curd Quinoa Recipe
- Rinsing Quinoa: Rinse quinoa in water 1-2 times to remove the bitter coating (saponin) from the quinoa.
- Overcooking Quinoa: I like to overcook the quinoa with some extra water. It makes the quinoa mushy, and the curd mixes well with the quinoa.
- Freshly Cooked Quinoa: Curd quinoa rice (or Dahi quinoa) always tastes best when prepared with freshly cooked quinoa than leftover quinoa.
- Fresh Yogurt: Use fresh homemade yogurt/curd for the best results. Avoid using sour curd.
- Adding Milk: Helps to avoid sourness if you are preparing in advance.
- Cool the Quinoa to Room Temperature: Make sure to cool the quinoa before adding curd, or else it will curdle.
Variations
- Vegetables: You can also add vegetables like grated carrots, cucumber, finely chopped raw mango, and fruits like pomegranates or grapes. It adds a nice taste and texture and increases the nutritional value of the dish.
- Vegan Quinoa Curd Rice: Vegans can substitute dairy yogurt & milk with plant-based yogurt and milk like almond milk yogurt, coconut milk yogurt, or cashew yogurt.
- Other Grains: You can replace quinoa with white rice, brown rice, broken wheat, millets, poha, vermicelli, couscous, or keto cauliflower rice.
- Toddlers, kids-friendly Curd Quinoa: skip green chilies and top it with more fruits like grapes, pomegranates, and roasted nuts.
More Curd/Yogurt Recipes
More Indian Quinoa Recipes
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Curd Quinoa (Dahi Quinoa)
Ingredients
- ½ cup dried quinoa rinsed
- 1 cup water (¾ cup water for instant pot)
- 1 cup yogurt (curd)
- ¼ cup milk (boiled & cooled)
- salt to taste
Tempering:
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- 1 teaspoon split urad dal
- few cashews
- ½ teaspoon ginger minced
- 1 stalk curry leaves
- 3 green chillies
- 1 pinch asafetida (hing)
Garnish:
- 2 tablespoons fresh coriander leaves finely chopped
- 2 tablespoons grated carrot
- 2 tablespoons pomegranate seeds optional
Instructions
Cooking Quinoa
- On Stovetop Pot: Cook the ½ cup of rinsed quinoa with 1 cup of water on medium-low heat until cooked, and let it cool.StovetopPressure Cooker: Pressure cook the ½ 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 the ½ cup of rinsed quinoa with ¾ cup of water on MANUAL/PRESSURE COOK mode for 1 minute. Let the pressure release naturally. Check my blog's detailed recipe for cooking Quinoa in instant pot.
Making Curd Quinoa
- 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.
- For Tempering: Heat coconut oil in a pan. Once the oil is hot, add the mustard seeds, and cumin (jeera), and let them splutter.Then add urad dal, cashews, and fry until they are light golden brown.
- Add the grated ginger, curry leaves, green chilies, and hing (asafoetida). Saute for a few seconds.
- Pour the tempering over curd quinoa rice and mix until well combined.Lastly, garnish with grated carrot, and fresh coriander.
- Serve chilled and enjoy!
Notes
Tips to Make the Curd Quinoa Recipe
- Rinsing Quinoa: Rinse quinoa in water 1-2 times to remove the bitter coating (saponin) from the quinoa.
- Overcooking Quinoa: I like to overcook the quinoa with some extra water. It makes the quinoa mushy, and the curd mixes well with the quinoa.
- Freshly Cooked Quinoa: Curd quinoa rice (or Dahi quinoa) always tastes best when prepared with freshly cooked quinoa than leftover quinoa.
- Fresh Yogurt: Use fresh homemade yogurt/curd for the best results. Avoid using sour curd.
- Adding Milk: Helps to avoid sourness if you are preparing in advance.
- Cool the Quinoa to Room Temperature: Make sure to cool the quinoa before adding curd, or else it will curdle.
Variations
- Vegetables: You can also add vegetables like grated carrots, cucumber, finely chopped raw mango, and fruits like pomegranates or grapes. It adds a nice taste and texture and increases the nutritional value of the dish.
- Vegan Quinoa Curd Rice: Vegans can substitute dairy yogurt & milk with plant-based yogurt and milk like almond milk yogurt, coconut milk yogurt, or cashew yogurt.
- Other Grains: You can replace quinoa with white rice, brown rice, broken wheat, millets, poha, vermicelli, couscous, or keto cauliflower rice.
- Toddlers, kids-friendly Curd Quinoa: skip green chilies and top it with more fruits like grapes, pomegranates, and roasted nuts.
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