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There are numerous varieties of plant-based curds for us to enjoy! While the most common variants of dairy-free curds call for soy, peanuts, or cashews, it is very much possible to make a soy-free, nut-free, peanut-free, and yet absolutely delicious vegan curd!
It was an acquaintance Preeti Kapasi who first introduced me to the idea of melon seed & rice curd. Check out her original recipe here on her blog Vegan Foodsteps–one that has both the vegans and the non-vegans going gaga! Itâs truly versatile and can be used in a number of sweet and savory dishes. A certified crowd-pleaser!
This is my version which I am publishing with her consent đ
Melon Seed & Rice Curd
Preparation time: 15 minutes + soaking time + setting time
1 Indian tea cup = 150 ml
Yields around 600ml 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
- 4 cups water (600 ml)
- 1 teaspoon sugar (optional, but recommended)
- 1-2 tablespoons starter curd/starter liquid
Method:
- Grind the soaked melon seeds and rice with one cup of water on the mixerâs highest setting until smooth and creamy. Add three more cups of water and blend well. Strain this mixture through a wet porous cloth/nut milk bag to get raw melon seeds-rice milk.
- 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 mixture becomes thick and bubbly (like custard).
- Let the mixture cool down for several minutes. Once it is just slightly warmâyou should be able to dip a finger comfortablyâmix in the starter curd/ starter liquid 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.
When it is ready, the curd will have a mildly sweetish taste with a hint of tang. Yumm!
Also read: 15+ Types of Homemade Vegan Curd
[…] Melon seed & Rice Curd […]
This dahi came out so so so well that I can’t explain it! The texture, consistency and taste were all ON POINT! And it’s super convenient to make too, without prolonged soaking.
The best part is that my mother-in-law who loves traditional dairy taste and has been trying to move away from milk/curd products tried this out and loved it. I asked her to guess the ingredients and she couldn’t. She was shocked that it tasted so good!
Thank you NK for this brilliant recipe. You and VK have made our vegan lives so much easier đ©·đ„đż
Aawww đ Thank you for sharing, So happy to know!
[…] 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 […]
[…] curd. I use Urban Platter agar agar powder. If you donât wish to use agar agar, try this Melon Seed & Rice Curd recipe instead; this specific recipe wonât work without it. This melon seed curd works […]