A non-dairy yoghurt gravy served with jeera rice.


  • 1 cup Peanut curd
  • 3/4 cup water
  • 1 tbsp besan (gram flour)
  • 1/4 tsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • Salt
  • 1/2 tsp cumin seeds
  • 1 red chilly
  • Few curry leaves
  • Oil


  1. Mix the peanut curd with water, besan, ginger garlic paste.
  2. Strain through a sieve into a vessel.
  3. Keep on low heat.
  4. Add turmeric, salt & simmer for few mins and take off heat.
For tadka-
  1. Heat 1 tsp oil in a pan.
  2. Add cumin seeds, red chilly, curry leaves.
  3. Pour over the curd gravy.
To make peanut curd-
  1. Soak 1 bowl of peanuts (about 100 gms) for about 4 hrs.
  2. Drain water.
  3. Blend with 500 ml water.
  4. Strain through a sieve.
  5. Transfer to a vessel & boil.
  6. Let it cool a bit. Take off any layer that forms.
  7. When it’s lukewarm add few green chilly tops.
  8. Cover & keep aside for 8-10 hrs, overnight is best.
  9. Peanut curd is ready.
  10. A little of this curd can be used as a starter to make curd for the next time.


Vanessa believes in conscious & compassionate living. She follows a plant-based lifestyle and loves to be creative. She shares recipes on her page The Vanilla Vegan to show others the simplicity of plant-based living.

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