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We hope you got insight from reading it, now let’s go back to curd rice with coconut dry chutney recipe. 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 cook Curd Rice with coconut dry chutney:
- Prepare 1 cup cooked and cooled rice
- Provide 1 milk
- Provide 1/2 cup curd
- Prepare 2-3 green chilies, chopped
- Prepare 1 small Ginger, finely chopped
- Provide as required Coriander leaves, chopped
- Take as needed salt
- Get For tempering
- Get 1/2 tsp mustard seeds
- Provide 1 tsp chana dal
- Get 1 tsp urad dal
- Provide 1 sprig curry leaves
- Provide 1 pinch asafoetida
- Get 4-5 nos of cashew nuts (optional)
- Prepare For coconut dry chutney/ thengai thovayal
- Prepare 3/4 cup grated coconut
- Take 2 green chilies
- Use 1 sprig curry leaves
- Provide as required corinader leaves
- Provide 1/2 cup white chana dal
- Get to taste salt
Instructions to make Curd Rice with coconut dry chutney:
- 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.
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