This is my favourite variety of curd 🙂 I also love simple peanut curd which tastes great in kadhi and other dishes like dahi-aloo but is not suitable for use in sweet dishes. Soy curd or soy-cashew curd are good for sweet dishes but I personally don’t like eating soy too often.
This peanut-rice curd is the one I totally love! It’s super versatile as it’s more neutral in flavor. I use this to make raita, chaach, meethi lassi, and even aamrakhand in addition to kadhi. This is also good for use in baking recipes. Use this starter liquid if you want your curd to be a bit sour. Otherwise, feel free to use any vegan curd as the starter.
One thing to keep in mind is that you have to prepare the peanut milk this way. The special soaking technique helps to eliminate most of the nasty peanutty smell.
Do try and share how it turns out 🙂 If you like this recipe, please post a picture of your own attempt on FB and tag the blog!
Preparation time: 15 minutes + setting time
Yields approx. 750 ml curd
- 4 cups peanut milk (freshly made)
- 1/3 cup rice, soaked overnight (7-8 hours) & drained
- 2 cups water
- 1 teaspoon sugar (optional)
- 2 tablespoon curd starter liquid/starter curd
- Grind the soaked rice with 2-3 tablespoons of water in a small mixer jar on the highest setting for a couple of minutes. Add the rest of the water and blend again. Filter through a wet porous cloth to get 2 cups of raw rice milk. Mix with the peanut milk.
- In a deep bottomed kadhai/saucepan, bring the peanut-rice milk to a boil, stirring occasionally. Add sugar, if using. Lower the heat and simmer for 3-4 minutes.
- Let it cool down for some time. Once it is just slightly warm—you should be able to dip a finger comfortably—mix in the starter curd and stir well.
- Keep aside to set for as long as you would for dairy curd according to the climatic conditions in your region. Setting time would vary from 5-7 hours in summer to 10-12 hours in winter.