Step-by-Step Guide to Prepare Homemade Curd Rice with coconut dry chutney

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Simple Way to Make Favorite Curd Rice with coconut dry chutney. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Curd Rice with coconut dry chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Curd Rice with coconut dry chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 it.

Thayir Sadam with thengai thovayal #week2of5 #week19 Cook, Eat and Be Satisfied

Ingredients and spices that need to be Prepare to make Curd Rice with coconut dry chutney:

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

Steps to make 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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