Curd is a dairy product and is often used in marination. We all love curd in our marination, but what do you do if you’re allergic to dairy? Yogurt is best used when cooking Indian food now; what will happen if you don’t get curd available in your country and thus it is expensive for you? Ultimately we need to search for substitutes for curd in the marination.
The good news is many other ingredients can be used as alternatives or replacements for curd when cooking sauces, soups, and more! But not all of them will produce the same results. In this blog post, I’m going to discuss some possibilities.
Substitution for Curd in Marination
1. Baking Soda
No need for that kitchen-scary white bucket! Baking soda substitutes curd in the marination of tender chicken breast, juicy pork chops, and light-as-air fish fillets.
Baking soda is the replacement animal byproduct, and it has recipes up its sleeve you can’t think to cook. Just add five tablespoons of baking soda into 1-quart cold water and let sit for 15 minutes. It’s a great way to tenderize any meat and allows you to cut back on your shipment size.
Pour mixture over the meat you want to tenderize- oven-safe if desired-and bake in a 300-degree oven until well browned all over, about 45 minutes. Tenderizing never felt so simple!
Check out the Substitutes for Curd in Dosa
Beer is the perfect substitute for cheese curd. It makes a great meat tenderizer if used in marination and is delicious too. With the steady diet of beer, you’ll be packing on pounds before you know it! Just soak your meat in cold beer before you cook it, and voila—a savory flavor sensation unlike any you’ve had before.
It’s good times with this beer! The ultimate go-to for any BBQ, camping trip, or just regular old Wednesday night. Get your grill on with this delectable drink.
Beer is one of the Substitutes for Curd in Naan
In a world gone mad with popular food like- burgers and burritos everywhere, the demand for tenderizing meats is high- it’s hard to find affordable beef that isn’t tough.
Add some zest to your meat marination with a splash of wine! This gluten-free and sugar-free substitute for curd is a time-saver, too.
If you’re hesitant about using wine by itself because of the distinctive flavor profile, worry no more! Wine tenderizes just like curd and makes even cheaper cuts shine on their own without seasoning, so they’ll taste beautifully moist and flavorful when cooked. Not only does it add a juicy depth of flavor with its flavors, but it also adds natural fruit acidity in addition to balancing out any overly sweet tastes from other ingredients.
Get more Substitutes for Curd Cheese
Vinegar can be a versatile substitute for curd when marinating meat and fish.
In just 15-20 minutes after marination, it completes the tenderization process and adds flavor to food. Moreover, vinegar doesn’t need to be refrigerated after opening, the process is quick and easy (10 minutes tops!), and no dangerous fumes seep into your food.
It’s light, acidity isn’t overwhelming, and it will still provide the same tenderizing effect as you initiate minimizing bad fat from your dish. . As a result there is no need to stop eating those foods you love!
Check out Best Substitutes for Curd in Dhokla
5. Lemon Juice
Lemon juice is the perfect substitute when you don’t want curd as marination for tenderizing meat and fish. You have to marinate for 4-5 minutes. Add a dash of lemon juice for chicken, beef, cauliflower spirals, and seafood, creating delicious dishes. So instead of turning your fish or chicken into stringy chunks, turn them into the delightful kind with the help of lemon juice.
Now, with this product in your kitchen cupboard, you’re ready to add zesty flavor without too much sugar. It’s a favorite food of dieters and healthy eaters because it contains flavor to promote immunity and fight inflammation.
Find out Substitutes for Curd in Curry
6. Pineapple Juice
Pineapple Juice is the inexpensive alternative to milk products like curd in marination to tenderize meat and fish; it ensures your meat and fish won’t toughen up. Pineapples are also rich in acids that break down the protein matter found within food. This process also softens the proteins making them more digestible.
This irresistible alternative can add a tremendous tropical flair to your dish while also adding necessary vitamin C. If the taste alone isn’t enough for you, plenty of other benefits come with this simple swap. So next time you’re cooking up something delicious for your family, try adding an extra splash of pineapple juice!
Furthermore, You can even check out more Substitutes for Curd in Rava Idli
7. Papaya Pulp
With a plain appearance and little taste, the humble papaya is all but ignored. But behind its nondescript exterior lies a perkier side as well. As an alternative source of natural enzymes, this tropical fruit has been prepping meat with tenderizing qualities for centuries now. Fruit pulp for tenderization? Indeed!
A smooth paste of papaya is an excellent substitute for curd in marination if you are looking to tenderize meat or fish. You may also rest your marination in the refrigerator for 30-40 minutes. It has a perfect consistency, and the fruit’s natural enzymes help break down tough proteins so that your dishes turn out tender every time.
Papaya pulp can create magic in your favorite tartare recipes or knuckles on sirloin to improve texture and flavor.
In the current field of savory, traditional recipes are no longer in practice, a bit of salt onto the steak before frying it, but try the newest best method: rubbing down your meat with salt. You may rest your marination for 4-5 minutes. It’s been enough to inspire some other chefs from all over Japan to do so as well!
You can now tenderize meat and fish with salt rather than curd. This indispensable dry ingredient should be for all kitchens. It brings a distinctive flavor to many dishes and will help to keep meat, poultry, seafood, and vegetables moist and tender. This powder is simple and easy to use: sprinkle and marinate it over the food you want to tenderize right before browning or frying your dish. Salty tenderized meats are juicy, succulent, flavorful goodness.
Without the side effects of foot fungus, this is a new generation of marinating ingredients. It is a substitute for citric acid and sodium bicarbonate in marinating your beef, pork, and chicken without adding fat or preservatives.
Find out the Substitutes for Curd in Diet
The tangy taste of fresh and deliciously creamy buttermilk cups adds magic to any Indian recipe. You can replace a cup of plain yogurt with a buttermilk cup in marination, but it may work better to thin the yogurt with water or milk, especially for recipes that make a thin batter.
Buttermilk is a perfect complement to many dishes! Instead of using curd, use a buttermilk cup in marination as a substitute for tenderizing meat and fish. Butter Milk can also help break down proteins, loosen up tight muscles, and tenderize meats of any type.
Our traditional Indian Shammi Kebabs are unparalleled in their ability to make meat curries or fish dishes melt-in-your-mouth tender. Buttermilk, a byproduct of the original recipe, also has this effect. Like yogurt, buttermilk is made by fermenting lactic acid bacteria with cow’s milk and water. The only difference is substituting curds for khoya (buttermilk).
Ever want to cook meat but don’t have curd or yogurt? Smooth ginger paste is perfect for you! It can be an alternative that will allow for tenderizing your favorite dishes.
Ginger has been used as a spice in marination instead of curd by civilizations in Asia, Africa, North America, and Europe. One can use ginger to flavor all types of food dishes, from Indian cuisine to Western Europeans’
How do you tenderize meat or fish without any fancy equipment? With ginger! In all time ginger was familiar as one of the best spices infusing foods with great flavor and is also enhanced in antioxidant properties helping boost the immune system for colds and fighting cancer cells. So, Stay healthy without curd with your favorite tenderizing agent-Ginger!
11. Tomato Sauce
Imagine a table spread with a beautiful head of cauliflower and a big pan of crispy-fried fish, meat curries. The sauce only needs to be brought over. Homemade tomato sauce is perfect to use as marination for adding tangy.
Marination adds flavor to foods and makes them tender by beginning the breakdown process of the tissues of the meat.
Meats or vegetables that need light tenderizing or enhancing. Curd is too firm and makes sauces feel gummy, but this smoother tomato version is perfect for sauces, gravies, and soups.
Substitutes for Curd in Biriyani
Biriyani is a dish that consists of rice and meat or vegetables cooked together with spices. Traditionally, it is eaten in India and other South Asian countries. It typically contains saffron-colored rice (called Bengane), which gives the dish its signature yellow color.
The many different biriyani dishes are often named after their main ingredients: mutton or chicken biryani, fish biryani, egg biryani, etc. We will be discussing some substitutes for curd in biriyani today so you can enjoy this delicious dish without having to worry about lactose intolerances!
We know that cooking biriyani can be a hassle as meat takes a long time to be cooked, but we’ve got some excellent news for you. You don’t need to focus on all that tasks anymore! Yogurt is the perfect replacement for the curd to tenderize your meat and give it that extra flavor boost. It makes everything taste better, so why not try it out today?
With just one simple step, your meal will be ready in no time at all. Just add yogurt into your marinade and let it sit overnight – or even longer if you want an even more flavorful dish! Then cook as usual and enjoy a delicious dinner with friends and family tonight. No fussing over-complicated recipes required! Thus, try this trick next time you make biriyani – we promise everyone will love it!
2. Vinegar and salt
Tenderizing meat for biriyani is a long and time-consuming process. Keep it short and easy with Vinegar and salt! No need to take away the essence of your dish. Just replace the crushed curds in recipe ingredients with these two essential components to get that same taste we all love about this traditional Indian meal.
3. Ginger-garlic paste
Use ginger-garlic paste marination instead of curd to tenderize the biriyani meat and make it easier to chew. The rich flavor is something irreplaceable and perfect for those who love spicy food as we do.
Ginger-garlic paste is used as a traditional marinating ingredient to tenderize meat used for rice dishes like biriyani. It’s made by first frying ginger, garlic, and oil together before adding spices that are then cooked down into a paste with some water. It can also be stored in an airtight container for up to six months!
Sour cream and buttermilk
The sour tang and PH balance of these two items make them a good substitute. But you can also use mayonnaise, sautéed or canned tomatoes, or vinegar thicker than 120 degrees Fahrenheit. The more you experiment with your recipes, the more bring out savory for your dishes, and thus creative experiments are required in the kitchen.
In Korma, tzatziki, dolma, cacık, raita, and many other ethnic dishes curd plays the role of the major ingredient. Substituting it outside of these recipes would not be best. “Kefir” could work. Otherwise, you can also make sour cream from cashews to create a sour cream-based sauce for your desired recipe.
Alternatives to curd include buttermilk, sour cream, or any other fat content from milk that can be used for cooking. You may find that Greek yogurt has a tangy flavor and is healthier than regular yogurt in an Indian dish due to its low amount of added sugar and higher fat profile. Buttermilk and sour cream also come in handy when dairy isn’t available!
Alternatively, an easy substitute for curd in specific dishes is what we call “desi cheese.” They can even add extra flavor by roasting it with brown or white whole wheat flour (atta).
In a blender, combine his with 1 cup of water, three tablespoons, fresh lemon juice, and I/4 tsp. Garlic powder or 1 tbsp chopped onion or either one or both if available. You need to grind all these ingredients well then set them aside for use as a marinade substitute.
Larkcream is a cultured dairy product, similar to sour milk or yogurt, created by inoculating pasteurized milk with Streptococcus lactis. Lark cream is a lactic acid bacteria that give the creme its tart flavor and tangy qualities.
Combine two cups of water (8 oz), two tablespoons white vinegar (8 oz), and a tablespoon sugar (8 oz) in a non-reactive saucepan; bring to boiling point and simmer for about 10 minutes. Place solidified curds in a pan to absorb liquid. It works like fat but doesn’t contain any fats that might go rancid, as it also has been shown that there
Curd is typically used as a garnish or topping for Tikka Masala. Lemon juice, lime juice, or tomato pastes are all possible substitutes.
Coconut milk is the best alternative for curd. Just think of it as béchamel sauce, with no butter or flour. Melt 2 cups coconut milk in a saucepan; add 1/4 to 1/2 cup chopped tomatoes and hot peppers if you like them spicy.
When simmering, whisk in 1-2 tablespoon cornstarch dissolved in 3-4 tablespoons cold water (or more if needed). Season with salt and fresh cilantro. Serve over heaping spoonfuls of basmati rice topped with chilled yogurt or plain greek yogurt. A great compliment to an oven-fried chicken dish too! enjoy!
We’ve discussed eleven substitutes for curd in marination that you can use to tenderize and create a tangy flavor.
The substitutes for curd in marination we’ve shared should help you start experimenting with different ingredients to tenderize your meat and create a tangy texture. If all of this sounds overwhelming, don’t worry!
Our team can make the process easier by creating an easy-to-follow recipe template that will give you great results every time. We can even do it together over chat or email if you like! Which substitutes have worked best for tenderizing and adding flavor?