Here’s how to make instant curd without fermenting, starter curd or struggling to set it. When you have access to tender coconut malai…make instant curd. Or when you haven’t planned to prepare dairy-free curd but need one, try making this instant one! With just a couple of ingredients, you can have instant curd ready in a few minutes to use in raitas or to make curd rice.
Tender coconut malai: from one tender coconut
Rock Salt: ¼ tsp
Lime Juice: 1 tsp
Cashews: 2 tbsp (soaked- optional)
Remove the malai or the flesh from tender coconut.
Be sure that they are neither too thin, which will make the curd slimy or too thick, which will make the curd grainy.
Blend with as little or no water as possible to a creamy smooth consistency.
Mix salt and lime juice. Use in raita or curd rice.
You could blend soaked cashews along with the tender coconut malai to get a richer creamier texture or if you find the malai wasn’t thick enough.
You could sweeten and skip the salt depending on what you would like to use it for.
Food group: Nut
Can be combined easily with other food groups such as vegetables.
A great replacement for dairy milk & products such as butter, cream, corn starch or other thickening agents.
Add to your soups, curries, baked dishes, gravies.
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