Try making this dairy-free vegan curd rice and you will be surprised on how similar it tastes to the regular curd rice that you have been eating! Also, the curd is made with cashew nuts so it imparts an amazing nutty flavour along with loads of nutrients and vitamins!
VEGAN CURD RICE
1 cup cashew yogurt
2 cups boiled brown rice
1 tsp split Bengal gram (chana dal)
1 tsp split skinless black gram (dhuli urad dal)
10-12 curry leaves
2 dried red chillies, broken
1 tsp mustard seeds
A pinch of asafoetida (hing)
Rock salt to taste
½ medium English cucumber
½ medium carrot
2 tbsps chopped fresh coriander leaves + for garnish
2 tsps lemon juice
1. Dry roast Bengal gram and black gram in a kadai till golden brown and fragrant. Add curry leaves, dried red chillies and mustard seeds and sauté till the seeds splutters. Switch the heat off and asafoetida.
2. Take brown rice in a large bowl, add ½ cup cashew yogurt, prepared tempering and rock salt, grate cucumber and carrot directly into the bowl and add chopped coriander and mix well. Add the remaining yogurt and mix, add lemon juice and mix till well combined.
3. Transfer into a serving bowl, garnish with chopped coriander and serve.
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