Curd rice: the holy grail of South Indian food. But when you go vegan, you don’t have to stop eating curd rice—all you need is a substitute for dairy curd: peanut curd!
Did you know peanut curd was our very first product? Today, it’s a best seller for a reason (or two): Peanut curd is thick, creamy, and subtly flavored—just like dairy curd. You can use it in the same ways you would use dairy-based curd (dahi) or yoghurt in any Indian dish.
Curd rice is an important staple for our team, too. In fact, this recipe for vegan curd rice was created by our co-founder Mrs Veena S— and it takes only 10 minutes or less to make.
There's no extra steps or ingredients for this easy recipe. It's simple, fully plant-based, and healthy. You'll no longer feel deprived of your beloved comfort foods.
Our plant-based curd is made with a fresh mound of locally grown groundnuts, water, and vegan cultures. Our peanut curd crosses our cherished heritage and cuisine with modern innovation.
Indians have been eating curd for centuries, and today, we can choose a curd alternative that is healthier, kinder to cows, and greener to our planet.
Vegan curd is curd made without cow’s milk. Instead, it is made with vegan mylk made from ingredients like peanuts or soy. Like dairy curd, vegan curd is made by using live cultures on vegan milk, which then follows fermentation to create a similar look, taste, and feel to dairy curd.
With vegan curd, you can have your curd rice and eat all of it guiltlessly!
Add the sunflower oil to a pan and let it heat up.
Add mustard seeds and urdu dal. Add the asafoetida (hing powder) and let it cook until it lightly browns.
Toss in the green chilies, curry leaves, chopped coriander, and cooked rice.
Add peanut curd and salt. Stir to combine.
Serve and enjoy!
Check out some of our other recipes with peanut curd: