Curd (Yogurt) Quinoa rice is an easy and healthy South Indian recipe made with quinoa, curd (yogurt) and tempered with ginger and other Indian spices.
I have 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 prepared with rice and is commonly called Curd 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.
Other Curd (Yogurt) recipes from my blog are Curd Rice, Chia seed curd rice, Curd Sandwich, Dahi Tadka, and Raita recipes.
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 helps to keep 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, the curd is often used for yogurt and so if any Indian recipe says curd, you can use yogurt instead.
How to Make Quinoa Curd Rice
ON STOVETOP IN A VESSEL:
Cook the rinsed quinoa with 2 cups of water on medium-low heat until cooked and let it cool a bit.
IN TRADITIONAL PRESSURE COOKER ON STOVE TOP:
Pressure cook the rinsed quinoa with 1.5 cups of water for 2 whistles on medium-low heat. Let the pressure release naturally.
IN INSTANT POT (ELECTRIC PRESSURE COOKER) :
Pressure cook the rinsed quinoa with 1.25 cups of water on MANUAL/PRESSURE COOK mode for 1 minute. Let the pressure release naturally. Check the detailed recipe of how to cook quinoa in instant pot from my blog.
Then slightly mash the quinoa with the spoon or your hands. Next add curd (yogurt), milk, grated carrot, 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, cumin (jeera), and let them splutter.
Then add urad dal, cashews and fry until they are light brown in color.
Now add the hing (asafoetida), chopped ginger, curry leaves, green chilies, and fry for a few seconds.
Pour the tempering over curd quinoa rice and mix until well combined.
Lastly, garnish with fresh coriander and pomegranate seeds. 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, 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 for a lunch box too.
Tips & Variations
- Rinse quinoa in water several times to take away the bitter coating (saponin) from quinoa.
- I like to overcook quinoa a little bit with some extra water. It makes the curd quinoa recipe mushy and the curd gets mixed well with quinoa.
- Curd quinoa rice or Dahi quinoa always tastes best when made with freshly cooked quinoa than leftover quinoa.
- You can leave grated carrots if don’t like them and add pomegranate seeds, or grapes for a variation.
- Vegans can replace dairy yogurt & milk with plant-based yogurt and milk.
- For KIDS-FRIENDLY CURD QUINOA skip green chilies and top with more fruits like grapes, pomegranate, and nuts.
- You can replace quinoa with rice and millets.
More Indian Quinoa Recipes
Curd (Yogurt) Quinoa
Ingredients
Measuring cup used 1 cup = 250 ml
- ½ cup raw quinoa rinsed
- 1 cup water for cooking quinoa
- 1 cup yogurt (curd)
- ¼ cup milk
- 2 tablespoon carrot
- salt to taste
Tempering:
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin (jeera) seeds
- few cashews
- 1 teaspoon urad dal
- ½ teaspoon ginger minced
- 1 stalk curry leaves
- 3 green chillies
- 1 pinch asafetida (hing)
Garnish:
- 1 tablespoon fresh coriander leaves finely chopped
- 2 tablespoon pomegranate seeds
Instructions
- Cook the rinsed quinoa with 1 cup of water and let it cool a bit.
- Slightly mash the quinoa with the spoon or your hands.
- Then add curd (yogurt), milk, grated carrot ,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, cumin (jeera) and let them splutter. Then add urad dal ,cashews and fry until they are light brown in color.
- Now add the hing (asafoetida), chopped ginger ,curry leaves and chopped green chillies and fry for a few seconds.
- Pour the tempering over curd rice and mix until well combined.
- Garnish with fresh coriander and pomegranate seeds.Serve chilled and enjoy! ?
Notes
- Rinse quinoa in water several times to take away the bitter coating (saponin) from quinoa.
- You can also pressure cook the quinoa instead of cooking in a pot.
- Make sure the quinoa is cooked well and cooled down completely before you add curd/yogurt. Otherwise curd will curdle.
- For KIDS-FRIENDLY CURD QUINOA skip green chillies and top with more fruits like grapes ,pomegranate and nuts.
- You can leave grated carrots if don’t like them and add pomegranate seeds, or grapes for a variation.
- You can replace quinoa with rice and millets.
Nutrition
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