Some of you might wonder why curd-rice should merit a post of its own, but to understand that, to misquote Atticus Finch, you’d have to wear a South Indian’s shoes and walk around in them.Not surprisingly then curd-rice is often the last barrier that stands between a South Indian vegetarian and a vegan life — just like cheese is what keeps many people here in the United States from taking the plunge. One of the most frequent queries in my mailbox, perhaps THE most frequent, is for a vegan substitute for curd-rice.When the reader is in the United States, it’s usually an easy answer: soy yogurt, which is quite easily found in grocery stores here and which I use when I want to make curd-rice.
But soy yogurt is not available in India and, honestly, not everyone has it on hand at all times.I’d been wanting to test a curd-rice recipe with tofu — which is more readily found almost anywhere in the world now– but I was only really motivated last week when I got a query from a mom who said her daughter can’t eat yogurt because of food allergies. “Recently she has started noticing that mommy and daddy eat rice with curd, so why cant I? It’s hard to explain to a 2 yr old!” she wrote. I typed off an email to her suggesting tofu, but then I realized I had taken the easy way out: after all, I couldn’t really vouch for a recipe with tofu as a substitute for yogurt unless I had actually tried it, could I?
So I did, and it turned out so good that my Tamil hubby, Desi, who is not a vegan and does love his curd-rice, said he couldn’t tell the difference. In fact, he said it was better than any curd-rice he’d ever tasted. This is the more elaborate version of curd-rice: it takes just a few seconds longer to make because you need to add to it a handful of tempered spices and nuts which make it absolutely ethereal.
My vegan version of curd-rice is also healthier because tofu has none of the cholesterol that curd does, and it is also chock-full of protein.
Here’s the recipe then, for all curd-rice lovers out there who want to be compassionate without depriving themselves. Curd-rice goes particularly well with eggplant. Try this with a dry, roasted eggplant curry or with an eggplant-green-pepper gotsu, like the one I made.
Enjoy!
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More vegan yogurt recipes to try:
Vegan Cucumber Yogurt Rice
Vegan Dahi Vada
Homemade Cultured Cashew Yogurt
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Vegan Curd-Rice (Thayirsaadam)
Ingredients
- 1 cup rice , cooked
- For the tofu yogurt:
- 1 12- oz package of silken firm tofu (if you can't find silken tofu, just use drained, soft tofu)
- 3/4 cup soymilk
- 2 tbsp lemon juice
- 1/2 tsp salt
- For the tempering:
- 1 tsp canola or sesame oil
- 1 tsp black mustard seeds
- 1 sprig curry leaves
- 1 tbsp grated ginger
- 1/4 cup peanuts
- 1 tbsp udad dal (black gram dal)
- 2 dry red chillies
- A generous pinch of asafetida
Instructions
- Place all the ingredients for the tofu yogurt in a blender and blitz until you have a very smooth paste. Set aside. (If you like your yogurt too sour or too sweet, you will want to adjust the amount of lemon juice. My measurement is for the "just right" version.)
- Heat the oil in a small skillet. Add the mustard seeds and when they crackle, add the asafetida and the red chillies.
- Immediately add the udad dal and the peanuts. Toast on a low flame until the dal and peanuts start to turn lightly golden-brown.
- Add the curry leaves and ginger to the skillet, mix, and immediately turn off the heat.
- Place the rice and tofu yogurt in a large bowl and pour the tempering over the top. Mix well.
- Add more salt, if needed.
- Enjoy!
Hi Vaishali,
Can you use any other non dairy milk instead of soy like almond or cashew milk?
As a plant based recipe developer of South Indian origin, I have been struggling for a really long time to find a good vegan yogurt to work in thayir saadam. It really does run in my veins. The commercially available ones just don’t cut it over rice. Thank you Vaishali for this! I can’t wait to try it out and take that final step towards veganism!!
Delicious curd rice!! Thank you very much for posting thus receipe
Hey Vaishali, just saw this post today when looking for alternatives for curd, do you have any alternative similarly for buttermilk?
I am at Mumbai, is tofu and soymilk available freely? what brand would you recommend?
An alternative for buttermilk would be Godsend and help me go off dairy totally.
Hi Mahadevan, you can just dilute the tofu yogurt — like the one I use in my thayir saadam (tofu and soymilk/water, salt, and lemon) to make buttermilk– kinda like we dilute regular yogurt with water for buttermilk. I use this for my mango lassi all the time. Add lemon juice per taste.
I haven’t lived in Bombay for years and I am not aware of what tofu and soymilk brands are available there, but there definitely are a few. I will ask this question in a forthcoming post, in case there are other Mumbai readers who might be able to help. Cheers.
Thank you for your response.
Brilliant ,at home my wife makes me peanut curd, I will try this too. Thanks
Hi Vaishali,
I love your recipes. I am trying to be a vegan from past month as suggested by my doctor to get my thyroid function straightened. But unfortunately as someone else also mentioned in the comment, NO SOY or SOY products allowed in my diet 🙁 Also, I read so much about the bad effects of SOY, I would recommend no one to eat or use soy products. It is unfortunate how the marketing works. Another thing is Microwave literally kills ALL the nutirents. I am proud to say, I have not used microwave in a month!
Anyways, if you have any suggestions for curds with no SOY, please share with me. Also, I would like to know the other ways to parboil brown rice (not using microwave).
Thanks,
Amy
Hi Amy, thanks for your kind words and for the suggestions, and I hear you. I would find it hard to give up the convenience of the microwave, but I have definitely been trying to cook less with soy. I do think that some soy in moderation is fine. I don’t have a soy-free curd recipe, but I will definitely try and think of one. The versions I have seen with nuts tend to be too high in fat, like cashew nut curds and peanut curds. Maybe there’s a happy medium somewhere?
And you can definitely parboil the rice on the stovetop. Bring to a boil, turn off, and let it stand.
Hi vaishali,
Thanks for writing back to my comment on your post on tofu curry and thanks for recommending this wonderful recipe.
I haven’t had thayir sadam in abt 6 months now (since going vegan) but couldn’t quite get it off my head and craved for it often! Tried your recipe and am amazed at how close it is to the real thing..finally cravings satisfied 🙂
It was so good my husband and I finished up the entire portion…but am wondering , how well would this ‘yoghurt’ and the ‘yoghurt rice’ keep in the fridge?
Thanks for sharing this super easy recipe in your lovely blog ..it is so much easier than all these complicated recipes to make nut yoghurts!
Am so glad I tried this!
Regards
Vidhya
Hi Vidhya, so thrilled you tried the thayir saadam. We crave it a lot here in our home too, particularly Desi. And yes, ease is a very important factor in my cooking. 🙂
The thayir saadam would keep in the fridge for a couple of days, although you might want to give it a good stir before serving.
This recipe is a winner. I have moved away from all forms of dairy but I couldn’t give up the craving for curd rice. The recipe is perfect and my husband couldn’t find the difference. Thanks for coming up with this.
Akila, so happy to hear that. This vegan curd rice is a favorite in our home too, especially with Desi. Thanks for letting me know! 🙂
hi V
as every south indian vegetarian says, my hurdle to turn vegan – yogurt and curd…i can skip tea and i dont drink coffee (yes am a misnomer for a tam bram :P)…but unf, i am allergic to soy and all soy based products (thanks to my thyroid malfunction)..coud u recommend something else less time consuming pl.. i feel guilty about the curd i eat.. 🙁
Sudha, your question got me thinking, and I have something in mind I’d like to test. I will share with you soon.
Kamini, glad you found it. 🙂 Desi loves this version as much as he ever loved the real thing, and I hope your husband will too.
I have gone thru your site a million times for recipes, but never discovered this till today!!! Duh! You’re right, curd rice is the final hurdle for a South Indian vegan to cross over. Oh my husband will be so thrilled…I’m going to make this for him as a surprise on Friday. He has resigned himself to never having curd rice again….
Gayatri, thanks very much! I recently got Google to take down another post that this site had copied, but they seem to have copied many more of my recipes.
I appreciate the heads-up.
Hi Vasihali,
I am a silent follower of your blog. When I was searching for curd rice with non-dairy products in google, I cam across a site that has copied your recipe and photos word by word. Please check it out.
http://maxnyus-food.blogspot.com/2010/09/vegan-curd-rice-dahi-annam.html
Thanks
Gayatri
Hi TJ, Welcome, and thanks for your kind words 🙂
I haven’t refrigerated the curd by itself, but it does thicken a lot in the curd-rice itself, which makes me think it would set. If you try, let me know!
hi vaishali!
this is tina, a vegan from bangalore =)
absolutely adore your blog!! =)
the vegan curd-rice recipe is lovely!
I wanted to know whether the vegan curd sets like regular curd if refrigerated…
Thanks a ton!
Great recipe.Both my husband and myself are vegan.In India, we do not get non-dairy starters to make vegan yogurt at home.I make soymilk at home(using Soyquick).This recipe is the perfect solution to satisfy our cravings for curd-rice!Thanks Vaishali, for all the recipes you have posted.I am a regular follower of your blog but this is the first time I have posted a comment.
Anu