Vegan Coconut Curd Rice with Mango

Name: Vegan Coconut Curd Rice with Mango
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup rice (short-grain like sona masoori or ponni, rinsed); 3 cup water (for cooking rice); 1.5 cup coconut yogurt (plain, unsweetened, vegan); 1 pcs mango (ripe but firm, peeled and cubed); 2 tsp coconut oil; 0.5 tsp mustard seeds; 1 tsp urad dal; 1 inch ginger (finely chopped); 1 pcs green chili (slit lengthwise); 8 pcs curry leaves (fresh); 1 pinch asafoetida; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Creamy, soothing rice swirled with luscious coconut yogurt and studded with sweet, juicy mango chunks. This vegan take on the South Indian classic delivers the same comforting tang without any dairy. Tempered with mustard seeds, ginger, and curry leaves, it is a refreshing meal perfect for warm days.

PREP

10m

COOK

20m

SERVES

1 KATORI

315 cal

SERVINGS

METHOD · 5 STEPS

boil · ~18 min
Cook the rice until soft and mushy.
Bring 3 cups of water to a boil in a saucepan. Add the rinsed rice and 0.5 tsp salt, stir once, and reduce the heat to medium. Cook uncovered until very soft and mushy, about 15-18 minutes. Mash the cooked rice lightly with the back of a spoon and let it cool to room temperature.
TIPThe rice should be slightly mushier than usual to absorb the yogurt well.
temper · ~2 min
Make the tempering.
1.Heat 2 tsp coconut oil in a small pan over medium heat.
2.Add 0.5 tsp mustard seeds and let them splutter for 30 seconds.
3.Add 1 tsp urad dal and fry until golden, about 30 seconds.
4.Toss in the slit green chili, chopped ginger, and curry leaves. Fry until fragrant, about 30 seconds.
5.Add a pinch of asafoetida, stir once, and remove from heat.
mix · ~2 min
Fold the yogurt and mango into the rice.
1.Place the cooled mashed rice in a large mixing bowl.
2.Scoop 1.5 cups of coconut yogurt over the rice.
3.Pour the warm tempering over the top, scraping out all the spices.
4.Fold everything together gently until the rice is evenly coated with yogurt.
5.Add the cubed mango and fold gently to distribute.
rest · ~10 min
Let the flavors meld for 10 minutes.
Transfer the curd rice to a serving bowl and let it rest at room temperature for at least 10 minutes. This helps the rice soak up the tangy yogurt and tempering flavors.
TIPFor deeper flavor, chill for 30 minutes instead.
garnish
Garnish with fresh coriander and serve.
Just before serving, sprinkle 2 tablespoons of chopped coriander leaves on top. Serve at room temperature or slightly chilled, with a side of pickle or papad if you like.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use rice that is slightly overcooked and mushy so it absorbs the coconut yogurt well.
2
Cool the cooked rice completely to room temperature before mixing to prevent curdling.
3
Let the tempered spices cool for a minute before pouring over the yogurt to keep the coconut yogurt from breaking.
4
Chill the finished curd rice for 30 minutes for a deeper, more cohesive flavor.
5
Add the mango just before serving if you prefer distinct, juicy chunks rather than softened pieces.
6
Stir the coconut yogurt well before measuring, as it often separates in the container.

RECIPE VARIATIONS

Adapt it for your goals.

savory crunch

Savory crunch

Add 2 tablespoons of pomegranate arils and 1 tablespoon of roasted crushed peanuts just before serving for a pop of color, sweetness, and crunch that contrasts the creamy rice.

lower fat

Lower-fat

Replace half the full-fat coconut yogurt with a blend of unsweetened coconut milk and a teaspoon of lemon juice to cut calories while keeping the tangy, creamy texture.

spice forward