Today, we are eating curd rice for lunch. It's so yummy and filling. But the real fun part lies in the making of it. We made it with almonds today, but you can also make it from peanuts, cashews, brown/red rice!
Here's how you make curd rice:
- Soak 10-15 almonds in warm water for about an hour.
- Peel them (if you have patience), otherwise never mind.
- Throw away the water and put the almonds in the blender, add fresh water.
- Blend until it becomes like milk. Don't make it a thick paste.
- Wait for about 10 minutes, and then boil it. Remember, don't forget to keep stirring it while it is on the stove, otherwise the milk will stick to the bottom of the vessel.
- After it boils, keep it aside for a few hours until it completely cools down.
- Add 10-12 chilli crowns to the milk (it helps with the curdling process) and let it be for 10-12 hours.
- Remove the chilli crowns and tadaaaa! There's your curd.
Don't you worry, the chillies do not add any flavour to the curd whatsoever. They simply do their job and leave.
Today, I'm having curd rice with schezwan chutney, you can have it with any side dish that you like.
Do try this out and let me know how it turned out! Mooooo.
Love,
Cow Chef
Hi Cowvathi, can we do this with Peanuts or cashew as well?
ReplyDeleteWhat a wonderful post! It’s great to see the emphasis on curd, especially with so many vegan-friendly options available. As someone passionate about vegan in india, I appreciate how you highlight traditional ingredients in plant-based recipes. At The Earthen One, we also explore ways to enjoy Indian cuisine in a vegan way. Thanks for sharing this delightful recipe!
ReplyDelete