Steps to Prepare Quick Curd Rice with coconut dry chutney

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, curd rice with coconut dry chutney. One of my favorites. This time, I am going to make it a little bit tasty. 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 popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Curd Rice with coconut dry chutney is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have 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. Take 1 cup cooked and cooled rice
2. Get 1 milk
3. Take 1/2 cup curd
4. Make ready 2-3 green chilies, chopped
5. Make ready 1 small Ginger, finely chopped
6. Prepare as required Coriander leaves, chopped
7. Make ready as needed salt
8. Get For tempering
9. Prepare 1/2 tsp mustard seeds
10. Prepare 1 tsp chana dal
11. Prepare 1 tsp urad dal
12. Prepare 1 sprig curry leaves
13. Take 1 pinch asafoetida
14. Get 4-5 nos of cashew nuts (optional)
15. Prepare For coconut dry chutney/ thengai thovayal
16. Get 3/4 cup grated coconut
17. Make ready 2 green chilies
18. Take 1 sprig curry leaves
19. Take as required corinader leaves
20. Prepare 1/2 cup white chana dal
21. Get 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’s going to wrap it up for this special food curd rice with coconut dry chutney recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!