Flavour in every bite- Crisp curry leaves and crunchy peanuts in soft, spicy Quinoa upma tangy with the sourness of the Tamarind..perfect when paired with the sweetness of the cooling, creamy Amrakhand. My light yet healthy morning breakfast which has all the proteins as well as calcium from Amrakhand!
Ingredients- For the Upma-
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 1 teaspoon olive oil
- 1/4 tsp Mustard seeds
- 2 tbsp Peanuts
- 2 cups vegetable broth
- 1/2 Yellow Bell pepper, sliced
- 1/4 cup Green Peas, boiled
- 2 Green chillies, minced optional
- 1/2 cup Water
- 1 cup Quinoa, rinsed
- Salt to taste
For the Tamarind drizzle-
- 4 tbsp Tamarind paste
- 1 tbsp Powdered Jaggery
- Pinch of Red chilli powder
- Pinch of Dried Ginger
- 1/4 tsp Roasted cumin, crushed
- Rock salt to taste
For the Amrakhand:
- 1/2 a Ripe Mango
- 1 cup Thick, fresh Greek style Yogurt
- A little Sugar
- Pinch of Cardamom
- Pinch of Saffron
- In a saucepan drizzle oil, add mustard seeds, curry leaves and peanuts cook for a minute till crisp, add in the onion, pepper, peas, green chillies and carrot cook for 2-3 minutes or until crisp-tender.
- Stir in the broth, water and salt; bring to a boil.
- Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat.
- Keep covered for 5 minutes then fluff with a fork.
- Combine all the ingredients, except rock salt in a small saucepan, cook over low heat till slightly thick. Season with rock salt. Reserve.
- Whisk yogurt till smooth. Puree mango to get pulp without adding water. Whisk pulp into the thick yogurt, add in a pinch each of cardamom, saffron and sugar and whisk well to combine.
- Serve Quinoa Upma with a drizzle of Tamarind and Amrakhand on the side.