Tangy Curry Leaf Quinoa Upma Recipe

About this recipe

Tangy Curry Leaf Quinoa Upma is a delightful twist on the traditional South Indian upma, incorporating the rich, nutty flavor of quinoa with tangy tamarind and aromatic curry leaves. This wholesome dish is perfect for breakfast, offering a balanced combination of protein, fiber, and moderate spices for a satisfying start to your day. With sautéed vegetables, roasted peanuts, and a hint of green chili, it delivers just the right amount of warmth and zest for a sedentary lifestyle and weight-loss goals. Easy to prepare and packed with nutrients, this dish is sure to be a family favorite.

Ingredients

• 100 g Quinoa
• 500 g Onion
• 500 g Tomato - Hybrid
• 100 g Tamarind Paste
• 200 ml Mustard Oil
• loose Ginger
• 100 g Coriander Leaves
• medium Chilli Green Long
• 100 g Curry Leaves
• 500g Good Life Raw Peanuts 500 G
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the quinoa thoroughly and cook it as per package instructions. Set aside once cooked.
2. 2. Heat oil in a pan on medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
3. 3. Add curry leaves, green chilies, and grated ginger. Sauté for 1-2 minutes until fragrant.
4. 4. Stir in the chopped onion and cook until translucent, then add the mixed vegetables and turmeric powder. Cook for 3-4 minutes until the vegetables are tender.
5. 5. Add the chopped tomato and sauté until it softens and releases its juices.
6. 6. Mix the tamarind pulp with a little water to dilute and add it to the pan. Stir well and let it cook for 2-3 minutes.
7. 7. Add the cooked quinoa and salt to the pan. Mix thoroughly to combine all ingredients and heat evenly.
8. 8. Garnish with roasted peanuts and chopped coriander leaves. Serve hot and enjoy your Tangy Curry Leaf Quinoa Upma!