I grew up eating curd rice, a staple in Southern India. It is traditionally made with rice. It is known as Mosoranna in Kannada, Daddojanam in Telugu, Thayir Sadam in Tamil, Dahi Bhaat in Maharashtra, and Dahi wale Chawal in Hindi. Given the vast health benefits of quinoa—rich in protein, dietary fiber, and other nutrients—I’ve been experimenting with a variety of dishes, such as lemon quinoa, vegetable quinoa pulao, and quinoa upma. For this curd quinoa recipe, I have replaced rice with quinoa and added grated carrots to make it more healthy and delicious. If you like yogurt, check out more Curd/Yogurt Recipes
Curd Oats Sweet Lassi Chickpea salad with Yogurt Dressing Dahi Papdi Chaat
Ingredients
Quinoa: I used white quinoa in this recipe. Before cooking, rinse it under cold water to remove the natural coating called saponin, which can cause bitterness. If you’re using leftover cooked quinoa, mash it slightly with a few drops of water to achieve a soft consistency. Curd (Yogurt): For the best, creamy flavor, use full-fat homemade curd. Always use fresh, not too sour curd. You can also use plain Greek yogurt. Milk: Use regular boiled and cooled whole milk. It helps prevent the yogurt from becoming sour, so be sure not to skip this step. Tempering: Mustard seeds, urad dal, curry leaves, ginger, green, and asafoetida (hing). Garnish: I used fresh coriander leaves and grated carrots for garnishing. For extra flavor and texture, you can also add toppings like green or red grapes, pomegranate arils, diced cucumbers, or khara boondi.
How to Make Quinoa Curd Rice
Cooking Quinoa
On Stovetop Pot: Cook ½ cup of rinsed quinoa with 1 cup of water over medium-low heat until fully cooked, then allow it to cool. StovetopPressure Cooker: Pressure cook ½ cup of rinsed quinoa with 1 cup of water for two whistles on medium-low heat. Let the pressure release naturally. In Instant Pot (Electric Pressure Cooker): Pressure cook ½ cup of rinsed quinoa with ¾ cup of water on MANUAL/PRESSURE COOK mode for 1 minute. Let the pressure release naturally. Check the detailed recipe post for cooking quinoa in an instant pot.
To Make Curd Quinoa
Slightly mash the cooked quinoa with a spoon or your hands. Next, add the whisked curd (yogurt), milk, and salt, and mix everything well. Keep it aside. For Tempering: Heat coconut oil in a pan until it’s hot, then add the mustard seeds and let them splutter. Next, add urad dal and cashew nuts, and sauté them until they turn light golden brown. Add the grated ginger, curry leaves, green chilies, and hing (asafoetida). Saute for a few seconds. Pour the tempering over curd quinoa and mix until well combined. Lastly, garnish with grated carrot, and fresh coriander. Serve curd yogurt quinoa chilled, and enjoy!
Storage Suggestions
Refrigerator: You can store curd quinoa in the refrigerator for 1-2 days in an airtight container. If it’s thick, make sure to add a little milk (or water). If you are serving kids, skip the green chilies. Yogurt quinoa tastes great when served chilled, making it a perfect option for a healthy kid’s lunch box as well. Freezer: I do not recommend freezing quinoa yogurt, as it tends to separate upon thawing. Reheating: This dish is always eaten at room temperature or chilled. It should not be heated or warmed as the curd can likely break down and curdle.
Variations
Vegetables: For extra nutritional value, you may add vegetables like grated carrots, cucumbers, finely chopped raw mango, and fruits like pomegranates or grapes. Vegan Quinoa Curd Rice: Vegans can use plant-based yogurt and milk alternatives such as almond, coconut, or cashew yogurt. Other Grains: You can replace quinoa with sonamasuri rice, brown rice, millets, poha, vermicelli, broken wheat, couscous, or cauliflower rice. Toddlers, kids-friendly Curd Quinoa: skip green chilies and top it with more fruits like grapes, pomegranates, and roasted nuts.
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