Friday, March 26, 2010

Tamarind Quinoa

My beloved new grain gets a makeover, South Indian way.

Tamarind Quinoa
3 cups cooked quinoa
salt to taste
2 tbsp tamarind paste
1/4 cup water
1 tbsp MTR Vangi bhaath powder
1/2 tsp jaggery

1 tbsp sesame oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1.2 tsp turmeric powder
1 tsp urad daal
1 tsp chana daal
1 sprig curry leaves, torn
2 red chilies, halved
2 tbsp raw, unsalted peanuts

1. Cook 1 1/2 cup raw quinoa in double amount of water to get 3 cups cooked quinoa. Set aside to cool down completely.
2. Heat oil in a saucepan. Add all the ingredients. Saute till daal change the color and peanuts appear crunchy.
3. Mix tamarind paste, water and MTR Vangi Bhaath powder. Add it to the saucepan. Add salt, jaggery. Bring to boil.
4. Add cooked (& cooled) quinoa. Mix well. Let it cook through on low flame.
5. Serve warm.

Note -
1. I do not know if addition of jaggery is authentic or not. We prefer a smidgen of sweetness in this recipe.


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