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Before you jump to Curd Rice with coconut dry chutney recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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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. You can cook curd rice with coconut dry chutney using 21 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Curd Rice with coconut dry chutney:
- Use 1 cup cooked and cooled rice
- Use 1 milk
- Use 1/2 cup curd
- You need 2-3 green chilies, chopped
- You need 1 small Ginger, finely chopped
- Use as required Coriander leaves, chopped
- Prepare as needed salt
- You need For tempering
- Prepare 1/2 tsp mustard seeds
- Get 1 tsp chana dal
- You need 1 tsp urad dal
- Take 1 sprig curry leaves
- Prepare 1 pinch asafoetida
- Use 4-5 nos of cashew nuts (optional)
- Use For coconut dry chutney/ thengai thovayal
- Provide 3/4 cup grated coconut
- Get 2 green chilies
- Take 1 sprig curry leaves
- Get as required corinader leaves
- Prepare 1/2 cup white chana dal
- You need to taste salt
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.
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