Name: Vegan Cucumber Yogurt Rice or Curd Rice
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 6 servings
Ingredients: 1 cup finely chopped cucumbers ((approx 2 medium or 1 large)); 1 cup uncooked rice ((a long grain rice like basmati is great here, but a medium-grain rice would work too)); Approx 14-15 oz extra firm tofu, drained or 3 cups cashew yogurt, recipe link in notes ((I used a sprouted tofu from Trader Joe's that I love, but use any brand)); 1/2 cup unsweetened nondairy milk; Juice of 1 lemon; 1 tsp coconut oil ((any unflavored oil like avocado is fine here. Don't use olive oil)); 1 tsp black mustard seeds; 1 tbsp black gram lentils ((udad dal). If nut-free, skip nuts and add 1 tbsp of the dal); 12-15 individual curry leaves; 1 large jalapeno pepper ((deseeded and finely chopped. This is not at all hot, but if you want to, cut down to half a pepper)); 2 tbsp cashew nuts ((optional, but nice for crunch)); 2 tbsp peanuts ((optional)); Salt to taste