Recipe of Speedy Curd Rice with coconut dry chutney

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how 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 favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Curd Rice with coconut dry chutney is something that I’ve 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 ingredients. You can have curd rice with coconut dry chutney using 21 ingredients and 4 steps. Here is how you cook that.

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

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