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

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We hope you got insight from reading it, now let’s go back to curd rice with coconut dry chutney recipe. To make curd rice with coconut dry chutney you need 21 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Curd Rice with coconut dry chutney:
  1. Prepare 1 cup cooked and cooled rice
  2. You need 1 milk
  3. Prepare 1/2 cup curd
  4. Prepare 2-3 green chilies, chopped
  5. Use 1 small Ginger, finely chopped
  6. You need as required Coriander leaves, chopped
  7. Prepare as needed salt
  8. Provide For tempering
  9. Take 1/2 tsp mustard seeds
  10. Prepare 1 tsp chana dal
  11. You need 1 tsp urad dal
  12. Take 1 sprig curry leaves
  13. Prepare 1 pinch asafoetida
  14. Provide 4-5 nos of cashew nuts (optional)
  15. Provide For coconut dry chutney/ thengai thovayal
  16. Take 3/4 cup grated coconut
  17. Take 2 green chilies
  18. Provide 1 sprig curry leaves
  19. Get as required corinader leaves
  20. Get 1/2 cup white chana dal
  21. Prepare to taste salt
Instructions 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.

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