How to make VEGAN CURD RICE- SK Khazana -
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!
This recipe has featured on the show Khanakhazana.
Main Ingredients : Cashewnuts (काजू), Brown rice (ब्राउन राइस )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to VEGAN CURD RICE- SK Khazana checkout Kaju Matar Masala, Kaju Ussal - SK Khazana. You can also find more Main Course Vegetarian recipes like Nadur Palak Tikha Batata Dahi Tadka Methi Papad Ki Sabzi
VEGAN CURD RICE- SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for VEGAN CURD RICE- SK Khazana Recipe
Cashewnuts yogurt 1 cup
Brown rice boiled 2 cups
Bengal gram (chana) split 1 teaspoon
Black gram split (urad dal dhuli) 1 teaspoon
Curry leaves 10-12
Dried red chillies broken 2
Mustard seeds 1 teaspoon
Asafoetida a pinch
Rock salt (sendha namak) to taste
Cucumber english 1/2 medium
Carrot 1/2 medium
coriander leaves chopped 2 tablespoons
Lemon juice 2 teaspoons
Method
Step 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 add asafoetida.
Step 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.
Step 3
Transfer into a serving bowl, garnish with chopped coriander and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
