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

Before you jump to Curd Rice with coconut dry chutney recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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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 cook curd rice with coconut dry chutney you need 21 ingredients and 4 steps. Here is how you cook that.

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

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