|1/2 cup Quinoa|
|1 cup Water|
|2 tsp Oil|
|1/2 tsp Mustard seeds|
|1 tsp Bengal gram dal|
|1 tbsp Peanuts|
|1 tbsp Cashew|
|1/4 tsp Turmeric powder|
|1/4 tsp Asafoetida|
|1 tbsp Murunga keerai spice podi|
|Few Curry leaves|
|To taste Salt|
Going ahead with the recipes for the pulav fest, today I am posting a very healthy rice dish. Murungakai or drumstick has various uses. It finds its use both in the culinary world as in the world of medicine. Taking into account all the benefits that this humble plant offers, I make sure that I use this at least once a week in one form or the other. Today I am showing you how to make quinoa murunga keerai saadam.
Murunga keerai saadam/ rice can be made in many ways. I make in two ways. One is using the murungai spice podi and the other using the fresh leaves. Here is the version of murunga keerai saadam using the podi that I keep stock of always. You can check the recipe of the murunga keerai spice podi here.
Wash and rinse the quinoa. Soak the quinoa in water for 10 mins. Drain it completely
Cook quinoa in a pressure cooker for 3 whistles and let it cool. Fluff it up. Let it cool
Heat oil in a pan. Add the mustard seeds. Let it splutter. Add Bengal gram dal, peanuts, cashew and fry till it becomes a little brown. Now add the turmeric, asafoetida, curry leaves and the moringa spice mix, fry for a minute and switch off the fire.
Add quinoa and mix well. Add the necessary salt, mix well and serve with raita and papad
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