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!
TJ
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!
New Baker
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
Dr. Rupa Shah
I make yogurt from ground nut milk. This yogurt when used to make curd rice, it tastes perfect. We at SHARAN also have a video showing this recipe. Ground nut yogurt can also make very tasty buttermilk.Being vegan in India, we knew this was very important to teach to those who are becoming vegan. It is a success. Also you can make good raita out of this yogurt. Also good for those who cannot take soy for some reason.
Saheli
Groundnut milk yogurt sounds like a super idea. must try. Wonder if yogurt can be made with sesame milk - would also be close to dairy in nutrition profile.
Sunshinemom
I tried something similar sometime back but I could smell the tofu:(. I am thinking of trying a culture with coconut milk now. But that plate does show some yummy thair chaadam:).
Saheli
This is what has kept me from trying this out, although it looks yummy. Perhaps good amount of seasoning with lots of curry leaves may help mask the tofu taste. One of these days, I might try this but feel Vaishali's cashew cultured yogurt make a super curd rice (minus the protein power from tofu, of course).
Anonymous
Dear Vaishali
Another product that is not available in India is Vegan Butter 🙁
For some sweets it's absolutely necessary for binding.
Karen's Vegan Kitchen
This looks very promising! I know you can buy soy yogurt at the store but it's so damn sweet I can't stand it. I am looking forward to trying this out.
Chhaya
Amazing recipe, Vaishali ! You are right, not having yogurt is one of the major stumbling blocks in going vegan ...but this recipe changes that ! I have to give this a try 🙂
Uma
awesome dairy substitute!
jodye @ 'scend food
I've never tried curd rice, but your recipe sounds wonderful and I'm always up for new dishes, and it so happens that I just picked up an eggplant today, so I see curd rice in my future!
Rachana
This is a very interesting recipe! The curd rice looks so creamy and yumm!
Leah
I can't wait to try this! I've been trying to find something to put my plain soy yogurt to use in.
Nags
this is brilliant!
Kumudha
Curd-rice looks so yummy! I too love curd rice. I often make curd rice with wonderful soy yogurt-
(high fibre unsweetened plain).
Vegan curd-rice with tofu is something I would love to try...
Thanks again for the veganizing yummy Indian dishes...
Jaya Wagle
Wow! I would have never thought tofu could substitute for yogurt and that too in curd-rice! When I started reading the post, I thought you would use silken, soft tofu but blending the tofu, rice and soymilk gives it a whole different dimension, I imagine. You always amaze me with your creativity. 🙂
Anonymous
Dear Vaishali
This is my 2nd comment here. I suddenly remembered this curd can be used for Kadhhi (Khichadi Kadhhi) as well.
Trust me- I can never eat tofu bcos I never liked paneer and I always see the resemblance in their appearance. But still will try this recipe.
Thanks again
Priya
Very interesting vegan curd rice..awesome..