Recipe: Yummy Curd Rice with coconut dry chutney

Curd Rice with coconut dry chutney.

You can cook Curd Rice with coconut dry chutney using 21 ingredients and 4 steps. Here is how you cook it.

Ingredients of Curd Rice with coconut dry chutney

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

Curd Rice with coconut dry chutney instructions

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..