Monday, April 26, 2010

Dahi Quinoa - Quinoa Yogurt Salad

This salad is perfect for a hot summer day. We generally use rice instead of quinoa. It goes by the name Dahi butti. This is a send off dish made in my family, when someone is set for a big trip. I replaced the traditional rice by quinoa.

Dahi Quinoa
Yogurt Quinoa Salad
Ingredients
2 cups cooked quinoa
2 cups Greek yogurt, plain
1 baby cucumber, peeled & grated
2" ginger, peeled & grated
salt to taste
A pinch of sugar (or per taste)

Tempering
1 1/2 tbsp oil or ghee/clarified butter
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
3-4 dahyatlya mirchya/yogurt chilies
2 sprigs curry leaves, torn

Garnish
1 tbsp chopped cilantro

Suggested accompaniment
Sweet lemon pickle

Method
1. Whisk yogurt, salt, sugar, ginger, cucumber together.
2. Pour it over the cooked & cooled quinoa.
3. Heat oil or ghee in a small saucepan/fodNichi paLi. Add all the ingredients for tempering. Make sure that the chilies are nicely roasted.
4. Drizzle the tempered oil over the quinoa mixture.
5. Garnish with chopped cilantro.
6. Serve cold on a hot summer day.

Note -
1. Note that quinoa is cooked already and is allowed to cool completely before proceeding.
2. Cucumber tends to add moisture to the salad. If you want, you can deseed the cucumber before adding to the salad.
3. While serving, you can add more yogurt if needed.

This is my entry to Indrani's Summer Food and drinks event.

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