Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, curd rice with coconut dry chutney. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
A simplest coconut chutney would have green chilies or dry red chilies and salt added to it. Chilies lend a bit of heat and spice in the chutney. Myriad variations of coconut chutney can be made by adding various ingredients like fresh mint leaves, coriander leaves, garlic, curd (yogurt), tamarind. Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt.
Curd Rice with coconut dry chutney is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Curd Rice with coconut dry chutney is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook curd rice with coconut dry chutney using 21 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Curd Rice with coconut dry chutney:
- Take 1 cup cooked and cooled rice
- Make ready 1 milk
- Prepare 1/2 cup curd
- Take 2-3 green chilies, chopped
- Make ready 1 small Ginger, finely chopped
- Take as required Coriander leaves, chopped
- Take as needed salt
- Prepare For tempering
- Make ready 1/2 tsp mustard seeds
- Get 1 tsp chana dal
- Prepare 1 tsp urad dal
- Make ready 1 sprig curry leaves
- Prepare 1 pinch asafoetida
- Prepare 4-5 nos of cashew nuts (optional)
- Prepare For coconut dry chutney/ thengai thovayal
- Prepare 3/4 cup grated coconut
- Make ready 2 green chilies
- Get 1 sprig curry leaves
- Take as required corinader leaves
- Make ready 1/2 cup white chana dal
- Prepare to taste salt
Tempering is made on top to enhance its flavor. South Indian breakfast whether it is idli, uttapam, dosa or upma is not complete without chutney on side. Coconut chutney is one of my favorite among all Andhra chutneys. This chutney is served with rice.
Steps to make Curd Rice with coconut dry chutney:
- Take 1 cup of cooked and cooled rice in a curry pan and mash it well. Then add 1 cup of cool milk, 1/2 cup of curd and chopped ginger and chilies, and mix it well till it becomes creamy.
- Heat a pan with oil. Add mustard seeds, chana dal, urad dal, a pinch of asafoetida and 1 sprig of curry leaves to temper. Pour the tempering into the curd rice and mix. Garnish with coriander leaves. South Indian curd rice is ready to serve.
- For making dry coconut chutney, add grated coconut, green chilies, white chana dal, curry leaves, coriander leaves and salt in a blender and grind it coursely.
- Note: Avoid adding cold yogurt to hot rice as the curd may coagulate that can lead to imbalances in the body. So make sure that the rice is fully cooled before mixing with curd.
Coconut chutney is one of my favorite among all Andhra chutneys. This chutney is served with rice. Top the catfish with the chutney. Garnish with the remaining lime wedges and. Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds.
So that is going to wrap it up with this exceptional food curd rice with coconut dry chutney recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
