This South Indian Quinoa is an easy side or main. flavored with tamarind, mustard seeds, with pumpkin, peppers and peas. Gluten-free Vegan Recipe
Another year gone and a new year already here. The date finally registered yesterday and I was reminded of how much work is left for the book! There needs to be a cookbook writing tips for newbies. The number 1 tip on that, do not bother to estimate the time and then be stressed by the estimation or each step. It inevitably takes double or triple the amount.
Anywho, most of last year the Indian and Indian inspired recipes were heading to the book, so the blog recipes took a turn towards other cuisines and a lot of dessert. I missed posting Indian food on the blog and I cannot wait to share more :). I learnt a lot the past year about recipe development, writing, taming the creative spells and more. Hope I continue to learn and apply this year as well.
Here is a simple South Indian flavor infused Quinoa. Mustard seeds, curry leaves, split peas, black gram, tamarind and coconut, all or some of these, generally form the flavor profile of southern Indian food. You can find most of these online or in an Indian store. Curry leaves have a distinct flavor and can be tricky to find, but are available on amazon.com or an Indian store. Fresh curry leaves work best. Fresh curry leaves can be kept frozen for up to one year. Dried curry leaves are also available and make a suitable substitute.
Make this delicious one pot meal with leftover quinoa, millet or rice. WordPress wants to keep correcting my quinoa to Joaquin. hmm.
I don’t make any resolutions and plans. The unpredictable health situation always throws a kink when I am not expecting it. So if there are no big plans or deadlines, then it is easier to get through the kink. Live like my puffball chewie. In the present. The only concern he has at the moment is to stare me down so he gets some of the tortilla that I am making a wrap with.
More South Indian Recipes to try form the blog
South Indian Quinoa Salad with Tamarind & Pumpkin
- 1 tsp Oil
- 1/2 cup (85 g) Uncooked Quinoa
- 1 cup (250 ml) Water
- 1/4 tsp (0.25 tsp) Salt
- Generous Pinch of Cayenne Pepper
To Dry Roast
- 1 Tbsp Urad Dal Split Black Gram, or use mung dal (petite yellow lentils)
- 1 Tbsp Toor Dal Split Pigeon Pea, or use any split pea
- 2 tsp Coriander Seeds
- 1/4 tsp (0.25 tsp) Black Peppercorns
For The Flavouring
- 1 tsp Oil
- 1/2 tsp (0.5 tsp) Mustard Seeds
- 1/2 tsp (0.5 tsp) Urad Dal Black Gram, or use mung dal (petite yellow lentils)
- 12 Curry Leaves, coarsely chopped
- 1 cup (1 ) Potato, cubed, 3/4 inch pieces 1 medium potato
- 1/2 cup (58 g) Cubed Pumpkin, loaded, 3/4 inch pieces Butternut, or other squash
- 1/2 cup (72.5 g) Peas Fresh or Frozen, thawed
- 1/2 cup (74.5 g) chopped Red Bell Pepper, 1/2 inch 1/2 medium pepper
- 1/2 tsp (0.5 tsp) Red Pepper Flakes, to taste
- 1-2 tsp (1 to 2 tsp) Tamarind Paste
- 1 Tbsp Water
- 1/2 tsp (0.5 tsp) Turmeric
- 3/4 tsp (0.75 tsp) Salt
- 1-2 tsp (1 to 2 tsp) Lemon Juice, for garnish
- 2 Tbsp Cilantro, for garnish
- Cook the quinoa: Wash and drain quinoa. Heat oil in a saucepan over medium heat. Add the quinoa and roast for a minute. Add the water, salt, and cayenne. Cover and bring to a boil, then reduce heat to low-medium and cook for 15 minutes.
- Dry roast the dals, coriander, and pepper corns for 2 minutes over medium heat, stirring occasionally, or until the dals change color. Cool and blend/grind to a powder.
- In a large skillet over medium heat, add oil. When the oil is hot, about 2 minutes, add the mustard seeds, urad dal, and curry leaves. Cook for half a minute, or until the seeds start to pop and the dal changes color.
- Add potato and pumpkin. Mix, cover, and cook for 10 minutes. Stir once or twice in between. Add a few tsp of water to deglaze if the potatoes start to stick.
- Add the peas, bell pepper, red pepper flakes, and mix well. Cover and cook until the potatoes are tender, about 8 minutes. Mix the tamarind paste in 1 Tbsp water (or blend with the ground spices in the blender) and add to the pan. Add the ground spices, turmeric, and salt. Mix well to coat.
- Add the cooked quinoa and mix well. Cover and cook for 2 minutes. Let sit for 5 minutes for the flavors to infuse. Fluff, taste, and adjust salt and spice.
- Add a good dash of lemon juice and cilantro, mix in, and serve.
- Add 2 Tbsp peanuts or cashews with the potatoes.
- Add 2-3 Tbsp unsweetened, shredded coconut with the potatoes.