Step-by-Step Guide to Prepare Perfect Curd Rice with coconut dry chutney

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, curd rice with coconut dry chutney. One of my favorites. For mine, I’m gonna 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 is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Curd Rice with coconut dry chutney is something that I have loved my entire life. They are fine and they look wonderful.

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.

To begin 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 that.

The ingredients needed to make Curd Rice with coconut dry chutney:

1. Make ready 1 cup cooked and cooled rice
2. Make ready 1 milk
3. Prepare 1/2 cup curd
4. Prepare 2-3 green chilies, chopped
5. Make ready 1 small Ginger, finely chopped
6. Take as required Coriander leaves, chopped
7. Make ready as needed salt
8. Prepare For tempering
9. Take 1/2 tsp mustard seeds
10. Get 1 tsp chana dal
11. Take 1 tsp urad dal
12. Prepare 1 sprig curry leaves
13. Get 1 pinch asafoetida
14. Get 4-5 nos of cashew nuts (optional)
15. Prepare For coconut dry chutney/ thengai thovayal
16. Take 3/4 cup grated coconut
17. Get 2 green chilies
18. Prepare 1 sprig curry leaves
19. Prepare as required corinader leaves
20. Get 1/2 cup white chana dal
21. Take 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. South Indian coconut chutney is easy to make and goes well with lots of South Indian staples like idli and dosa. It is also a great sandwich spread.

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.

South Indian coconut chutney is easy to make and goes well with lots of South Indian staples like idli and dosa. It is also a great sandwich spread. South Indian cuisine uses coconut fruit and its derived oil for cooking, and our recipe for chutney makes the most of its flavor and texture. Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. Tastes very well with flavored rice This chutney goes very well with any type of flavored rice or curd rice.

So that is going to wrap this up for this exceptional food curd rice with coconut dry chutney recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!