Curd Rice With Cashew Curd

Vegan First

curd rice with cashew curd

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Cashews (Soaked for 5-6 hours)

3-4 Cups of Cooked unpolished Brown Rice or White Rice

3 Green Chillies

1 tsp Mustard Seeds

1 Cup Millet

1 tbs Finely Chopped Ginger

1 tsp Urad Dal

20-25 Curry Leaves

4-5 Red Chillies

Coriander leaves

Recipe provided by Vegan First

Enjoy some delicious homemade Cashew Curd Rice.

Enjoy this vegan first recipe? Why not try this one-pot Mexican vegetable chilli too?



Make the thick and creamy paste out of soaked cashew.
Make the thick and creamy paste out of cooked rice.
Add little water when required while grinding to make sure that the paste is without any lumps.
Then mix both the paste ( the consistency of the past should be as thick as dosa batter).
Just warm the mix for 20-30 seconds on the low flame, stirring it continuously so it should not be sticking at the bottom of the pan.
Add chopped big chunks of green chillies with it’s stem to the lukewarm mix.
Stir it nicely and put it in the airtight container for 10 to 12 hours ( depending on the weather).
Remove the pieces of green chillies when the curd is set

For millet curd rice 

Soak a cup of millet in the water for 5-6 hours.
Boil three cups of water in a thick bottom utensil add the soaked millet.
It takes 10-15 minutes to cook the millet depending upon the type of millet.
There should be no excess water when the millet is cooked.
Cover it up for few minutes so it gets soften further.
Season 1 tsp of mustard seeds.
Add 1 tbs of finely chopped ginger, a tsp of urad dal, 20-25 curry leaves and 4-5 red chillies.
Mix the seasoning and two cups ( can be more or less) of curd and salt with the millet.
Garnish with the coriander.

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