date: 2020-07-11T09:59:08.462Z image: https://img-global.cpcdn.com/recipes/95ac054624d6a2b2/751x532cq70/curd-rice-with-coconut-dry-chutney-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/95ac054624d6a2b2/751x532cq70/curd-rice-with-coconut-dry-chutney-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/95ac054624d6a2b2/751x532cq70/curd-rice-with-coconut-dry-chutney-recipe-main-photo.jpg author: Julian Gibbs ratingvalue: 4.8 reviewcount: 28773 recipeingredient: - "1 cup cooked and cooled rice" - "1 milk" - "1/2 cup curd" - "2-3 green chilies chopped" - "1 small Ginger finely chopped" - "as required Coriander leaves chopped" - "as needed salt" - "For tempering" - "1/2 tsp mustard seeds" - "1 tsp chana dal" - "1 tsp urad dal" - "1 sprig curry leaves" - "1 pinch asafoetida" - "4-5 nos of cashew nuts optional" - "For coconut dry chutney thengai thovayal" - "3/4 cup grated coconut" - "2 green chilies" - "1 sprig curry leaves" - "as required corinader leaves" - "1/2 cup white chana dal" - "to taste salt" recipeinstructions: - "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." categories: - Recipe tags: - curd - rice - with katakunci: curd rice with nutrition: 222 calories recipecuisine: American preptime: "PT10M" cooktime: "PT30M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, curd rice with coconut dry chutney. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious. Curd Rice with coconut dry chutney is one of the most well liked of current trending foods in the world. It's appreciated by millions daily. It is easy, it is fast, it tastes delicious. They're fine and they look fantastic. Curd Rice with coconut dry chutney is something that I've loved my entire life. 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 get started with this particular recipe, we must first prepare a few ingredients. You can cook 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. Prepare 1 cup cooked and cooled rice 1. Prepare 1 milk 1. Take 1/2 cup curd 1. Take 2-3 green chilies, chopped 1. Prepare 1 small Ginger, finely chopped 1. Prepare as required Coriander leaves, chopped 1. Prepare as needed salt 1. Take For tempering 1. Prepare 1/2 tsp mustard seeds 1. Take 1 tsp chana dal 1. Prepare 1 tsp urad dal 1. Get 1 sprig curry leaves 1. Prepare 1 pinch asafoetida 1. Take 4-5 nos of cashew nuts (optional) 1. Make ready For coconut dry chutney/ thengai thovayal 1. Get 3/4 cup grated coconut 1. Get 2 green chilies 1. Take 1 sprig curry leaves 1. Prepare as required corinader leaves 1. Get 1/2 cup white chana dal 1. Make ready 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. 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. 1. 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. 1. 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. 1. 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. Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves. So that is going to wrap it up with this exceptional food curd rice with coconut dry chutney recipe. Thank you very much for your time. I'm sure that you can make this at home. There's gonna be 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. Thank you for reading. Go on get cooking!