I selected Quinoa as the ingredient of the week for Week 4 of the Mega Blogging Marathon #68 themed Cooking Carnival. If you are a regular to my page, you will know how much I love to experiment with new ingredients. And I am even more excited at the prospect of Indianizing a ‘foreign’ / new ingredient.So I am planning on making some dishes with Quinoa that have an Indian influence.
The first dish that I made this time was a savory porridge.I am not a fan of sweet breakfast dishes. I prefer to have savory stuffs for breakfast , the only exception being Sakkarai Pongal!On the other hand Hubby more than happy to have sweet oats porridge every single day!
Since I am still not able to digest the fact of having a sweet porridge for breakfast, I made a savory one all for myself!
It is easy to make and filling as well. Do try it out and you will surely appreciate how tasty it is!
Cooked quinoa– 1/4 cup
Fresh yogurt – 1 cup
Salt to taste
Oil- 1/2 teaspoon
Mustard- 1/4 teaspoon
Urad dal-1/2 teapoon
Cumin seeds- 1/4 teaspoon
Curry leaves- a few
Coriander leaves to garnish
A pinch of red chili powder [optional]
Whisk yogurt with salt and add the quinoa. Mix well so that there are no lumps.
Heat oil in a small pan and add the things mentioned under seasoning. When the cumin crackles and dal turns brown, add curry leaves and switch off the flame.
Pour into the yogurt mixture and give it a mix. Serve garnished with coriander leaves and a pinch of red chili powder.
I enjoyed this with More Milagai / Fried Sun Dried Chilies. You can also serve it pickle / a spicy chutney.