Mar 24, 2007

Curd v. Yogurt

Ref: Pulisseri comments

Curd is an Indian variety of Yogurt. Look what Wiki says,

Dahi yoghurt of the Indian subcontinent is known for its characteristic taste and consistency. The English term for a specific yoghurt in Bangladesh, India and Pakistan is curd.

Even if Wiki didn’t say that, I was pretty sure about it.

Curd’s texture, smell, taste is way different from the yogurt you get in U.S. I had painful cravings for pulisseris when I was curd-less in my life in U.S. I will try to make pulisseris with yogurt and it will end up pathetic. First the coconut taste will dominate and second there will be no puli (sour) in the dish which is a must. My life was incomplete and puli-less. Since I used to have longer stopovers from India to U.S, bringing curd culture was very difficult. Then I chanced upon a curd culture from a temple and my life has never been the same.Some tips and tricks. What you should do when you get hold of that curd culture to keep it alive? First make a large container of curd. Then distribute it all your friends. Yes, I know, I know...but this is not for the ‘sharing’ thing, but it is for keeping the curd culture alive when you are on a vacation or you just spoiled the entire batch of curd etc. But you will come across as a sharing angel, hehehe. Devious, uh?

How to obtain curd culture in U.S?

Temples are good source if they have kitchens. In U.S most temples are welcome to everybody. So go ahead, visit the beautiful temples and ask someone to show you the kitchen. I am sure you will be helped. We Indians are good and helpful people, especially inside the temple premises. hehehehe

Visit Bee’s information about curd. I still doubt whether she has the authentic curd until I have tasted it. ;)

What next? I will send you the curd culture. Yes, I will do it; if you leave me the address as a comment here (I am moderating comments so your address will not be revealed).

I am willing to ship it in next day air to one person. If someone is willing to pay the shipping costs, I will ship it to more people. But the first person who asks me will get it free. Leave a comment here with your postal address. You should have a blog or I should know you at least from your comments here and there. I am not going to ship it to complete strangers. Sorry.

When you get it, please ship to someone else and pay it forward. Let the Curd spread! Let us stop the invasion of Yogurt in our lives. Hehehe.

You cannot make pulisseris with yogurt you get in US. End of discussion. :-) . One more time someone tells me U.S yogurt is curd, grr….

26 comments:

Anonymous said...

Hoping I am the chosen one. Hehe..

indosungod said...

I forcefully agree, Yogurt is not CURD, your service is commendable, do spread the Curd and let us escape from the clutches of Yogurt.

lucky for me I have a neighbor and I have made numerous visits to her house with a cup to get starter curd.

Ranjani said...

I have tried making curd several times & now i have finally given up & have got used to the yogurt..lol..Good job in doing a "curd chain":) all the best :)
Also i think you can ask for curd culture in Indian restaurants.

Mrs. K said...

Grrrrrr.....sealing my lips with a tape! :)
But..but...can't you hear me murmuring..."yogurt is curd", just because I don't have access to the real curd here. Please...

Inji Pennu said...

Gini :) Send me your address dear. Leave as a comment, please. You are getting curd in your mail! :)

Maneka Nirmal said...

hey inji....if u had said this when i was in Orlando i would have come to ur home and collected it in person.. now that i miss a chance to meet the famous inji and have to pay for the shipment too..not a tempting idea!!!!!

Bong Mom said...

What else do you ship ?

അതുല്യ said...

hi injipenne,

atulya chechi here. completely out of blogs. both hands are non ops and been to india too for a while, since my first cousin bro died due spine cancer. So all together big mood off.!. Both shoulders are giving severe pain at all times, and I had done many many treatments, and all did fetch only minimum results. Doctor stricly said not to luk at the key board even. still i manage to peep in!.

inji penne, for curd u may pls do this way to get pure ones, which i learnt while i am in Delhi.

boil milk for some extra time. (not just paalu katchal)
when it is luke warm, (kai thottal there shud be choodu in the vessel)
put - If one litre of milk is there, put 5 green chillie split thoroughly, and mix and keep inside microwave oven or a cover it with a tight blanket for 24 hours, u will get excellent home made dahi. In Delhi, milk used to very good and thick, so no worries. But while i am kerala, i had prob for good dahi i used the same method, but milk was watery, i used to add 4 spoons of dairy milk powder while boiling milk, do all the process.

Then next way is to :-

Go to any Pharmacy/Chemist and ask for Lactospores tablets which we used to take for simple stomache upsets. For one litre milk, doing the same drills above, pls use 2 tablets instead of green chillies.

MOST IMPORTANT IS, NEVER CHANGE THE VESSEL IN WHICH U BOILED MILK.
Try and let me know ok. I will check this blog for results :)

And Pulisseri, i also had the same problem of less puli, what i had done short cut is to soak puli in overnight after squeezhing, and morning take only the upper level water from that and add this to veg peices (elavan.kaya. etc) while cooking it. this gives the sour taste what we wanted from pulicha moru. Another method, though little chemical way, add citrus salt to moru.

(Inji i had made gujarati khandia, after so many failed attempts and i have photo too with me. I am uploading in my blog atulyavin chamayalidam. (http://uruliyumchembum.blogspot.com/2007/03/khandia.html

and write up is like this. Will u pls when time permits put it your blog?

just take kadala maavu.
mix it with water, little more watery thaan dosa maavu without lumps.
i used the blender i have or u use mixie.
lumps shudnt be there.
then put jeera,kayam, inji pachamulaki grind etc etc.
heat kadai
put little oil and put jeera for popu
then put this mixture,
catch and the hasstle is that, u have to continue to stir it, till the time iti have a shining finish formed on the upper layer. ( i made little chilli more that is why it is red in clour, and i did not had patience for churuttal fy (roll on) so i cut into small pieces.)
and when this is done, put this koozhu tye (just see put in mouth, that it doest stick to the mouth, then it is confimred, it is cooked.
then pour this into a down side of a plate ( i used big meal plate), brush some oil to this plate and put this cooked one and dip a servivng sppoon in oil and make this cooked one to smooth layer on top of the meal plate. after 5 min. this thing will get cooled and i cut into small strips like pokkadam and and put thadukka like kaduku, mulagu karveppila atc. it tasted very good with sauze and green chutney.

(If u search in google, Gujarati dish Khandia, u may get the exact picture of the food and what it is :). What i have made is a short cut, but with more taste and less work.

അതുല്യ said...

Inji penne,

Also why cant we set up a competition where we all will post a recipe (mainly for breakfast/quick lunch) which takes exact 15 minutes to make including cutting/cooking. Pls give it a thought. It will be very helpful for employed women/men in the morning and browse these posts to decide a quick a good complete breakfast/lunch for their family in less time.

അതുല്യ said...

http://living.oneindia.in/do-it-yourself/preparing-firm-curd.html


inji penne, i was just trying to know more about the authenticity of my chilli technique in curd. just see the above link too.
Sorry for BORING!!

Inji Pennu said...

Dear Kavitha from Durham NC,
I am sorry Kavitha. I am not comfortable in sending stuff to people I am not sure off. Really sorry. Try a temple in NC.

Also, Gini (a blogger) is the first person to ask for it and she gets it.

Inji Pennu said...

Dear Atulyechi,
Thanks for your valuable input. I will try to make it and if I succeed, will surely post about it. I cannot post something on my blog which you made or put effort in making. I didnt want the valuable comment you put here only for myself to see, thats why published the comment. Maybe someone else will post it. Also if you dont want me to publish any comment in future, please do mention it on the comment. Sorry to hear about your health :(. Get well soon!

About conducting any event or competition, I am really really short of time, I even have someone else conduct my fav event GBP. Sorry. Please do announce the event in your blog.

Inji Pennu said...

Sandeepa, hehe :) Gold Nuggets I find in my backyard :) :)

RP chakkare, If Gini doesnt want it, will surely mail you.

indosungod, Good Girl for supporting me!

Ranjani, Dont give up please. It is the easiest thing to do. :( Thanks for the tip about asking Indian restaurants.

Haha maneka, Nope. You cannot see me. I an invisible. :).

Kribha said...

Atlast the discussions have come to an end. I knew you would post something more about curd to validate your point and you did it.
The idea of spreading curd is a good one. Kudos.

Anonymous said...

Hi Injipennu,

Thats ok. I understand...I tried few hotels here after seeing ur article ..No luck yet..Will try the temple too,,,

Cheers,
Kavitha (uf...i shd strt a blog soon to get friends like u ..hi hi ..I envy gini )

Anonymous said...

Thanks a lot, Inji :)
How are you going to send this? I don't have much experience sending perishable commodities.

JISHABABY said...

humm..

appol angane pokunnu curd karyangal.Njanum ethevide ninnenkilum kittumonnu nokkatte.Pavam coconut ente cheeththa enthoram kettittundu.eppozhalle manassilayathu ee yogurt anu villan ennu.thanks LG.

Anonymous said...

Inji,
Thanx for letting us know about getting curd from temples. Luckily i manged to get from one of my friend which has taste of our old good thayiru!!
You also get homemade dahis in certain patel stores which do have same taste.

Shah cooks said...

ooooh, i am late but can i have some culture too.

Anonymous said...

It was fun reading this. I never bothered to make curd even when I was offered culture by many of my friends:)). I just continued with our Yogurt. When my parents or inlaws visit they are also fine now:)). I think one of these days I should try making curd too.

Personally I prefer Yogurt.

Lakshmi said...

Inji, Although I have browsed this website for mouthwatering kerals receipe I have never posted a comment. Your thought for curds vs yoghurt is fantastic. I live in Singapore which is a mini India, so no probs. I really appreciate the culture of spreading curd. Keep the spirit going on
Lakshmi, Singapore

Lakshmi said...

Hi Inji,

Although I have visited this site several times for those mouth watering kerala receipe, I have never posted a comment. I have always appreciated them though. I really like that spirit of spreading curd culture. Keep it going. I live in Singapore which is a mini India, so we get to buy curd manufactured by Indian or Malaysian Indian Manufacturers. But I liked those several new methods of trying curd from the comments section. All in all your blog is great.
Lakshmi
Singapore

Anonymous said...

hi.....there is an excellent substitute for curd. Its called Kefir. If you go to any grocery store like Shaws or Harvest, you will get it in the yogurt section. The plain kefir is our indian curd only. Best to make pulisseris too.
try it....

Anonymous said...

Glad to read articles like this. Thanks to author!

Unknown said...

can you please sent me little bit of curd MY address is 555 Richmond street, west P.O.Box 115
Toronto, Ontario M5V 1Y3 Canada

Thanks
amutha

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