Of Donkeys & Dhoklas

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If you know me, you know how much I love making different varieties of vegan dahi (curd)!! My personal favorites are peanut-based curds and soy-based curds, and you will find multiple combos here using these two ingredients! However, I understand that not everyone can enjoy peanuts or soy and it is important to have a collection of peanut-free and soy-free vegan curd options as well.

Of course, we have nut-based curds as well, made with almond and/or cashew milk. But what if someone is looking for vegan curd options that are not only peanut-free and soy-free but also nut-free? I guess the most common vegan curd fitting into this category would be coconut curd. I do have two types of coconut curd recipes shared on this blog but I would definitely want to add more peanut-free, soy-free, and nut-free vegan curd options for those who are allergic or cannot have these ingredients due to health reasons.

Here is where melon seed/magaz curd comes into the picture. Magaz has a delicate flavor that lends beautifully to make a versatile vegan curd that can be eaten as it is or used in a variety of sweet and savory preparations. However, magaz is relatively high in calories, so portion control is important. My two other melon seeds curd recipes yield around 4 cups of curd per 2/3 cup of melon seeds, and I believe that is a decent enough ratio for occasional use.

I also wanted to develop a recipe that yields more curd for the same amount of magaz for more frequent usage. And that is how this relatively lower-calorie version was born! This recipe uses 2/3 cup of magaz and yields 5 cups of curd, so it is a little less calorie-dense as compared to Magaz Seed Curd with Agar Agar and Magaz Seed & Rice Curd. This curd is also very smooth and creamy just like the other magaz curd versions on this blog and can be used to make chaach, lassi, raita, kadhi, mor kozhombu, curd rice, etc.  

Preparation time: 15 minutes + soaking time + setting time

1 Indian tea cup = 150 ml

Yields around 750ml curd

Ingredients:

• 2/3 cup melon seeds (magaz), soaked for 3-4 hours & drained
• 1/3 cup rice (any kind), soaked for 3-4 hours & drained
• 5 cups water (750 ml)
• 1 teaspoon sugar (optional, but recommended)
• 2/3 teaspoon – 1 teaspoon agar agar powder (I use Urban Platter brand)
• 1-2 tablespoons starter curd/starter liquid

Method:

1. Grind the soaked melon seeds and rice with one cup of water on your mixer’s highest setting until smooth and creamy. Gradually add the remaining four cups of water and continue to blend. You may have to do this in batches.
2. Strain this mixture through a wet porous cloth/nut milk bag to get raw melon seeds-rice milk.
3. In a small cup, mix the agar agar powder with a few tablespoons of this milk. Keep it aside for 5 minutes and then add it to the rest of the milk and combine well.
4. Bring the milk to a boil in a deep-bottomed kadhai/saucepan, stirring continuously. Add sugar, if using. Cook on low-medium heat for 4-5 minutes until the raw smell of rice is gone. The mixture will now have the consistency of pouring custard.
5. Let the mixture cool down for several minutes. Once it is just slightly warm—you should be able to dip a finger comfortably—mix in the starter curd/ starter liquid and stir well.
6. 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.

Enjoy!

Note: The residual pulp left after straining the milk can be mixed with any cheela or dosa batter.

Also read: 15+ Types of Homemade Vegan Curd and 5+ Types of Homemade Vegan Curd Starters