Curd Rice with coconut dry chutney
Curd Rice with coconut dry chutney

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, curd rice with coconut dry chutney. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Curd Rice with coconut dry chutney is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Curd Rice with coconut dry chutney is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. 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:
  1. Take 1 cup cooked and cooled rice
  2. Take 1 milk
  3. Take 1/2 cup curd
  4. Take 2-3 green chilies, chopped
  5. Get 1 small Ginger, finely chopped
  6. Make ready as required Coriander leaves, chopped
  7. Get as needed salt
  8. Get For tempering
  9. Take 1/2 tsp mustard seeds
  10. Prepare 1 tsp chana dal
  11. Prepare 1 tsp urad dal
  12. Take 1 sprig curry leaves
  13. Make ready 1 pinch asafoetida
  14. Make ready 4-5 nos of cashew nuts (optional)
  15. Make ready For coconut dry chutney/ thengai thovayal
  16. Make ready 3/4 cup grated coconut
  17. Get 2 green chilies
  18. Make ready 1 sprig curry leaves
  19. Prepare as required corinader leaves
  20. Take 1/2 cup white chana dal
  21. Make ready to taste salt
Steps to make Curd Rice with coconut dry chutney:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

So that is going to wrap this up for this exceptional food curd rice with coconut dry chutney recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!