Rajgira Curd Rice | Amaranth Curd Rice
Rajgira (amaranth) curd rice is a refreshing, gluten-free dish made with yogurt, fresh vegetables, and a flavorful tempering of cumin, curry leaves, and nuts.
Servings 2
Calories 263kcal
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
Calories: 263kcal | Carbohydrates: 29g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 76mg | Potassium: 499mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2878IU | Vitamin C: 25mg | Calcium: 214mg | Iron: 3mg