Rajgira (amaranth) curd rice is a refreshing, gluten-free dish made with cooked amaranth, creamy yogurt, and fresh vegetables. Tempered with cumin, curry leaves, and nuts, it's perfect for a light lunch or dinner.
I recently started exploring rajgira (amaranth) recipes after learning about its nutritional value and how it's used during fasting days. From rajgira smoothie to rajgira upma, kheer, I have been trying different ways to include it in my meals.
Today, I am sharing rajgira curd rice, a twist on classic South Indian curd rice. This is super delicious and easy to make, and a great way to include nutritious grains in everyday meals, just like quinoa curd rice and chia curd rice.
How to Make Rajgira Curd Rice
Rinse ¼ cup of amaranth (rajgira) thoroughly. Add it to a saucepan with ¾ cup of water and cook over medium-low heat for about 15 minutes, stirring occasionally, until the amaranth is tender and the water is absorbed.
Add 1 cup whisked homemade yogurt, ¼ cup shredded cucumber, ¼ cup shredded carrot, and ½ cup cooked amaranth (rajgira), salt, and black pepper to a bowl. Mix well until everything is evenly combined.
Next, prepare the tempering. Heat 1 teaspoon of homemade ghee (or oil) in a tadka pan. Add ½ teaspoon cumin seeds and let them splutter. Then, add the raw peanuts, cashews, and curry leaves. Sauté until the nuts turn lightly golden and aromatic.
Pour the prepared tempering over the yogurt mixture. Add 2 tablespoons of pomegranate seeds and 2 tablespoons of chopped coriander leaves. Mix gently.
Serve the amaranth curd rice fresh as a main dish or a side dish with pickle, papad, potato fry, or beetroot poriyal.
Tips & Variations
- Vegetables: You can add other veggies like shredded beetroot, finely chopped raw mango, and fruits like grapes.
- Vegan Option: Use cashew yogurt, almond milk yogurt, or coconut milk yogurt.
- Other Grains: You can replace rajgira with instant pot quinoa, broken wheat, instant pot millet, chia seeds, vermicelli, couscous.
More Yogurt (Curd) Recipes
Rajgira Curd Rice | Amaranth Curd Rice
Ingredients
To Cook Amaranth
- ¼ cup amaranth (rajgira)
- ¾ cup water (for cooking)
For Amaranth Curd Rice
- 1 cup yogurt whisked
- ¼ cup carrot shredded
- ¼ cup cucumber shredded
- salt and pepper to taste
- 2 tablespoons pomegranate
- 2 tablespoons coriander leaves
Tempering (Tadka)
- 1 teaspoon ghee (or oil)
- 1 tablespoon peanuts
- 6-8 cashew nuts
- ½ teaspoon cumin seeds
- 1 stalk curry leaves
Instructions
- Rinse ¼ cup of amaranth (rajgira) thoroughly. Add it to a saucepan with ¾ cup of water and cook over medium-low heat for about 15 minutes, stirring occasionally, until the amaranth is tender and the water is absorbed.
- Add 1 cup whisked homemade yogurt, ¼ cup shredded cucumber, ¼ cup shredded carrot, and ½ cup cooked amaranth (rajgira), salt, and black pepper to a bowl. Mix well until everything is evenly combined.
- Next, prepare the tempering. Heat 1 teaspoon of homemade ghee (or oil) in a tadka pan. Add ½ teaspoon cumin seeds and let them splutter. Then, add the raw peanuts, cashews, and curry leaves. Sauté until the nuts turn lightly golden and aromatic.
- Pour the prepared tempering over the yogurt mixture. Add 2 tablespoons of pomegranate seeds and 2 tablespoons of chopped coriander leaves. Mix gently.
- Serve the amaranth curd rice fresh as a main dish or a side dish with pickle, papad, potato fry, or beetroot poriyal.
Nutrition
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