March 12, 2011

Quinoa Puliyogare


1/2 cup of Quinoa cooked and cooled
4 teaspoon of tamarind pulp
big handful of roasted peanuts
2 red chillies long variety
1/2 teaspoon mustard seeds
1 teaspoon chana dal
few curry leaves
1/2 tsp turmeric powder
salt to taste
jaggery dime sized ball
1/2 teaspoon methi seeds
2 pinches of hing

Spice Powder
2 teaspoons dhaniya
2 teaspoons chana dal
1 to 2 red chilli

Dry roast the methi seeds till it splutters and changes color. Roast the hing as well. Grind this into a fine powder and keep. Roast the spice powder ingredients in little bit of oil one at a time. Grind this also into a fine powder.

Take water in the ratio of 1:2 and cook the quinoa directly on the stove top and let it come to a boil. Transfer this to the pressure cooker and cook as long as you would cook rice.
Take a pan with a tablespoon of oil, splutter mustard and add the chana dal. Once it begins to change color add the roasted peanuts, red chillies broken into pieces, curry leaves and finally the tamarind paste diluted with some water. Add salt, turmeric and jaggery and cook until it thickens. Add the spice powder now( I needed to use only two teaspoons of the spice powder. Save the rest for later use in sambar or some mixed rice) and cook until it lets out oil and the oil begins bubbling. Turn off the stove and add the methi powder. Again I used a little more than 1/4 th teaspoon. The extra can be used for sambar.

Mix this with the cooled quinoa.

The above puliyogare paste would easily be enough for a cup of quinoa.

I would like to send this entry to Twist the Traditional - Pulihora. I would just like to add a note here that I am a new blogger. I came upon this idea of tamarind quinoa a couple of days back as I was talking to my friend about new ideas with quinoa. After I decided to publish it, I noticed that Priya of Easy and Tasty recipes also had a grapefruit quinoa tamarind recipe. I never had the intention of using her idea. It was just a matter of coincidence.

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