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.
Curd, or yogurt, and more specifically curd-rice, is mighty important stuff to a South Indian. When my in-laws visit, they are happy enough to drink their coffee with soymilk and they love the vegan sweets I make, including dairy-free Indian sweets.
But when it comes to curd-rice, they just have to have the real thing -- at every meal. I remember a Tamil friend's father who, no matter which part of the country he was traveling in and how hungry he was, would refuse to eat at a restaurant unless he could order curd-rice.
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!
More recipes using vegan yogurt:
- Vegan Cucumber Yogurt Rice
- Vegan Dahi Vada
- Homemade Cultured Cashew Yogurt
- Vegan Instant Pot Yogurt
- Vegan Cucumber Raita
Vegan Curd-Rice (Thayirsaadam)
Ingredients
- 1 cup rice (cooked)
For the tofu yogurt
- 12 oz silken tofu
- ¾ cup soymilk
- 2 tablespoon lemon juice
- ½ teaspoon salt
For the tadka (tempering)
- 1 teaspoon sesame oil (or any vegetable oil)
- 1 teaspoon black mustard seeds
- 1 sprig curry leaves
- 1 tablespoon ginger (grated)
- ¼ cup raw peanuts
- 1 tablespoon urad 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!
HayMarket8
Your curd rice looks excellent!
Anonymous
So nice of your In Laws and also of you to think about 2 year old girl and her mom. Since Desi couldn't find the difference, it's really a winner.
I too was looking for unsweetened yogurt and as you mentioned, it's not handy every time. I will definitely try this recipe if not for rice but for raita 🙂
Thank you for your answer about probiotics- it will help me argue with few people 🙂
Thank you very much
Vaishali
Latha, Veggie Belly, Manasi, Sanjeeta, Satya, Rajitha, thanks!
Claire, The sweetness of commercial soy yogurts puts me off too. This version does not have any of that sugary sweetness and is perfect for other foods, like raitas.
DJ, Paaka Shaale, Mihl, Curry Leaf: Thanks!
Jayashree, you're right about the color-- it's a little off-white compared to regular yogurt, perhaps because the soymilk I use is slightly dark. Tastes fabulous, though.
Ameya, thanks, and I just had to respond to your comment on beneficial probiotics in yogurt. While yogurt has probiotics, it is by no means the only food that does-- miso and fermented soy foods like tempeh contain tons of probiotics and other beneficial enzymes that occur naturally, and are great for regulating the digestive system. Plus they have other health benefits, unlike yogurt which is loaded with unhealthy, artery-clogging cholesterol.
What's more, there is some research now that shows probiotics may not be good for children and for certain people with compromised immune systems. The fact is that giving up yogurt-- and all dairy foods-- is better for human health.
Ameya
Very creative, Vaishali! I'm impressed. I agree that tofu is very healthy, but yogurt has its own health benefits as well, especially probiotics.
jayasree
Curd rice looks very creamy. Except for a light off white color, I think once can't differentiate this from the regular curd rice.
Gorgeous presentation.
Curry Leaf
Awesome. Was thinking it was soygurt itself - the tofugurt is must try and sure I can recreate it in India.Excellent rice Vaishali
Mihl
I didn't even know about curd-rice. How nice of you to develop a recipe for that girl. It looks very tasty!
Paaka Shaale
Hey Vaishali,
Like all south Indians even I can't do without curd rice. Your vegan version is very unique. Great Job!!!
DJ Karma (VegSpinz)
Nice! Never tried this, but sounds intriguing!
Claire
Thanks for figuring out the soy yogurt replacement! I've never had curd-rice, but I find commercial soy yogurts to be way too sweet, so I'll definitely be using your recipe as a reference sometime.
Rajitha
wow....i really must try this out. I am one of those who wants to be a vegan..but i love yogurt waay too much and i feel i may fall off the wagon on account of it. Thanks!
Satya
wow its very gr8 idea of enjoying curd rice for vegan ...healthy n tasty recipe Satya
Sanjeeta kk
That is really a great addition to the list of Vegan foods Vaishali. Sounds healthy too with Tofu in it. Thanks for sharing.
Manasi
WOW! vegan yogurt - rice! U amaze me. 🙂
Veggie Belly
curd rice, with ot without dairy defenitely warrants a post of its own! your vegan version is very innovative!!
Latha
Interesting curd Vaishali. Looks very creamy and healthy.
R jayanthi
Ohh thanks, will definitely try and write back