Kitchen Champions

1) First, in a large kadai, add ½ tsp jeera, 1 tbsp chana dal, 2 tbsp coriander seeds, ¼ tsp methi /fenugreek, 1 tsp sesame seeds, 7 dried red chilli. Roast until the spices turn aromatic. Cool and make a fine powder. 2) A 2tbsp of oil, ½ tsp jeera, ½ tsp mustard, 2 tsp peanuts and 1 dry chilly. Once the peanuts are roasted, add 1 cup tamarind extract, ½ tsp turmeric powder, a pinch of hing, and salt as per the taste. Mix well, cover, and boil for 10 minutes while stirring in between. Cook until the oil separates from the tamarind extract. 3) Soak 1 cup of quinoa for 5 mins. Drain the water, add 2 cups of water, and pressure cook the quinoa for 20 minutes or 2 whistles. 4) In a large kadai add 1 tbsp of oil. Once the oil is hot, add ½ tsp of mustard, ½ tsp jeera, ½ chana dhal. When it starts crackling, add 2 tbsp of tamarind extract. Add the cooked quinoa, 1 tbsp of pulihora masala powder, and salt. Mix well and garnish with coriander leaves. (Add more pulihora masala powder for extra spicy pulihora). 5) Mix gently while making sure the pulihora paste is mixed well with the quinoa. 6) Finally, serve the Andhra-style quinoa pulihora with curd.