Step-by-Step Guide to Make Quick Curd Rice with coconut dry chutney

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, curd rice with coconut dry chutney. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Curd Rice with coconut dry chutney is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Curd Rice with coconut dry chutney is something that I’ve loved my entire life. They’re nice 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 must 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. Get cooked and cooled rice
2. Get milk
3. Prepare curd
4. Take green chilies, chopped
5. Get Ginger, finely chopped
6. Take Coriander leaves, chopped
7. Prepare salt
8. Get tempering
9. Make ready mustard seeds
10. Make ready chana dal
11. Get urad dal
12. Prepare curry leaves
13. Get asafoetida
14. Take nos of cashew nuts (optional)
15. Take coconut dry chutney/ thengai thovayal
16. Prepare grated coconut
17. Take green chilies
18. Get curry leaves
19. Take corinader leaves
20. Take white chana dal
21. Get 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. Coconut chutney is one of my favorite among all Andhra chutneys. This chutney is served with rice.

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.

Coconut chutney is one of my favorite among all Andhra chutneys. This chutney is served with rice. There is difference between breakfast chutney and add sliced coconut pieces and make coarse paste.do not add water as it is a dry chutney. next add roasted chana dal,black gram/urad dal and. Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. 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.

So that’s going to wrap this up for this exceptional food curd rice with coconut dry chutney recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!