date: 2020-07-28T13:52:32.486Z 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: Ann Hansen ratingvalue: 4.7 reviewcount: 1537 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: 178 calories recipecuisine: American preptime: "PT40M" cooktime: "PT54M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, curd rice with coconut dry chutney. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious. Curd Rice with coconut dry chutney is one of the most well liked of recent trending meals in the world. It's easy, it's quick, it tastes delicious. It's appreciated by millions every day. Curd Rice with coconut dry chutney is something which I have 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 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 it. ##### The ingredients needed to make Curd Rice with coconut dry chutney: 1. Get 1 cup cooked and cooled rice 1. Take 1 milk 1. Get 1/2 cup curd 1. Take 2-3 green chilies, chopped 1. Take 1 small Ginger, finely chopped 1. Prepare as required Coriander leaves, chopped 1. Take as needed salt 1. Take For tempering 1. Take 1/2 tsp mustard seeds 1. Take 1 tsp chana dal 1. Make ready 1 tsp urad dal 1. Prepare 1 sprig curry leaves 1. Prepare 1 pinch asafoetida 1. Prepare 4-5 nos of cashew nuts (optional) 1. Get For coconut dry chutney/ thengai thovayal 1. Prepare 3/4 cup grated coconut 1. Make ready 2 green chilies 1. Make ready 1 sprig curry leaves 1. Get as required corinader leaves 1. Take 1/2 cup white chana dal 1. Take 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. ##### 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. 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 for this special food curd rice with coconut dry chutney recipe. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!