There’s a certain magic that happens in the kitchen, a silent language of love spoken through the simple act of cooking. For me, it’s always been about nurturing, about creating dishes that not only nourish the body but also soothe the soul.
Today, I want to share a recipe, a little piece of my heart, wholesome vegan curd rice that I often prepare for my daughter. It’s more than just a meal; it’s a hug in a bowl, a gentle reminder of home, of care, of the unwavering love a mother holds.
When life gets hectic, when she needs a little comfort, this is what I make. It’s a recipe born from the desire to give her the best, both in taste and in health, a dish that whispers, ‘I’m here for you.
2
servings15
minutes30
minutes300
kcalIngredients
1/2 cup Rajmuri rice / Any fibre-rich rice
2 cups of water for cooking Rice
200 gm Bottle Gourd (lauki), grated with peel
1 Cup of water for boiling bottle gourd
1 Cup of dairy-free Peanut Curd
2 tbsp Sesame Seeds
Salt to taste
2 tbsp Pomegranate seeds
- For Oil -free tadka
1 tsp mustard seeds
1 sprig of curry leaves
- For Garnishing
1 tablespoon roasted peanuts
1 tablespoon roasted cashews
Directions
- Preparation with Purpose:
I begin by rinsing the Rajmuri rice thoroughly and then soaking it overnight. This helps with better absorption and makes the rice even more tender. It’s a small step, but it aids in digestion. - Cooking with Care:
After soaking it, I cook the rice in 2 cups of water until it’s mushy. - The Gentle Touch of Bottle Gourd:
I grate the bottle gourd with the peel to ensure we get all the fibre, vitamins, and minerals. It’s my way of adding nature’s goodness to the meal. I cook it in just enough water ( 1 Cup) , ensuring every drop of nutrition stays within. - Blending Comfort:
The mushy rice, the tender bottle gourd, and the creamy peanut curd come together in a perfect blend of flavors and textures. Add sesame seeds , salt and pomegrate seeds. - The Spark of Tadka:
The oil-free tadka is a little secret, a way to add a burst of flavor without any guilt. Take a tadka pan, I have a cast-iron tadka Pan that can be kept on the flame directly, and once hot, put mustard seeds in. In a few seconds, they will crackle. Then add curry leaves; they will dry up soon. Add roasted peanuts and cashews, tadka and mix it together along with salt as . - A Mother’s Finishing Touch:
Garnish with roasted peanuts and cashews.
Notes
- Nutritional Notes/Points to Ponder
Why Rajmuri Rice?
I chose Rajmuri rice because it’s like a little powerhouse of fibre and nutrients.
Peanut Curd vs. Dairy Curd
Peanut curd is a gentle, plant-based hug. It’s lighter, healthier, and just as comforting as dairy curd, without the saturated fats.
Why Grate the Bottle Gourd with the Peel?
I grate the bottle gourd with the peel to ensure we get all the fibre, vitamins, and minerals. It’s packed with goodness, and knowing it’s organic gives me peace of mind.
Oil-Free Tadka: A Healthy Choice
I love that I can add so much flavour without using oil. It’s a small change that makes a big difference, a way to show that healthy can be delicious. - Buy Cast Iron Tadka Pan If you are looking for an Iron Tadka pan then I would suggest which is my personal favourite – https://amzn.to/41TU15T
- Every time I make this dish, I feel a sense of connection, a silent conversation with my daughter. It’s a reminder that love is often found in the simplest of things, in the warmth of a home-cooked meal. I hope this recipe brings you and your loved ones the same comfort and joy it brings to us. Share your stories and your kitchen moments, and let’s create a community of love and nourishment.
