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poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with 24 amazing images. While this no fermenting moong dal dosa requires an hour and a half of soaking, the batter does not need to be fermented. So it is instant. The rich aroma of the dosa being cooked in ghee suits as a breakfast fare or a snack treat as well. The appetizing aroma of fenugreek seeds, the crisp texture acquired from poha, the semi-spicy flavour and nice colour set this how to make moong dal dosa a notch higher than others. Relish it fresh off the tava with chutney and hot Sambhar. To make poha yellow moong dal dosa, combine the poha, yellow moong dal and fenugreek seeds in enough water in a deep bowl and soak it for 1 hour 30 minutes. Drain well. Blend in a mixer along with coconut and 1 cup of water till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour. Turnover and cook again till the other side gets cooked as well. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 11 more dosas. Serve immediately with coconut chutney and sambar. Just like rotis made of different flours have different flavours, dosas made of varied batters also have varied flavours. Not only the taste but the aroma and texture of the dosa also varies according to the ingredients used in the batter. Some batters need to be fermented while some do not. poha yellow moong dal dosa is of the latter variety. Tips for poha yellow moong dal dosa. 1. Ensure you use jada poha for this recipe. 2. Also make sure to add poha and fenugreek seeds after the yellow moong dal has been washed well. 3. Serve this dosa immediately, like any other dosa. You can also try other dosa recipes like Poha Dosa or dosa. Enjoy poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with step by step images.

avial recipe | aviyal recipe | South Indian avial | Kerala avial | with 35 amazing images. avial recipe is also called aviyal in South India. Learn how to make Kerala avial recipe. Avial is a traditional mixed vegetable dish that originated in Kerala cuisine, but gained an equal fanfare in Tamil nadu cuisine as well. Rare is the wedding or festive menu that does not include avial! Sadya, a traditional feast of Kerala always includes avail which is served with other vegetables , rice, pickles spread out on a plantain leaf. I share a time-honored method of making a delicious avial with mixed vegetables, fresh coconut, curry leaves, coconut oil and curd ( yogurt, dahi). The key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully! Serve avial with steamed rice, sambar, pickle for a complete South Indian meal. pro tips for avial recipe. 1. Using coconut oil to cook South Indian food is a healthier option than processed seed oil. 2. You can mix and match the vegetables used for making avail based on what is in your kitchen and in season. 3. We first half cooked drumsticks ( Saijan ki phalli ) as they take the longest time to cook and then added all the vegetables. 4. Cut your vegetables (drumsticks, French beans, carrots, yam (suran), red pumpkin (bhopla / kaddu), raw banana and brinjal (baingan / eggplant) to 25 mm. (1") pieces, like French fries or thin long sticks. 5. Put the raw banana pieces in water to prevent them from turning black. 6. Remember that vegetables must be added to boiling water to retain their colour. If you add vegetables to cold water and cook them they will lose their colour. Enjoy avial recipe | aviyal recipe | South Indian avial | Kerala avial | with step by step photos.

appam recipe | appam Kerala Recipe | South Indian appam with yeast | with 35 amazing images. appam, a South Indian delicacy, is a thin, bowl-shaped pancake boasting a unique textural contrast. Its crisp, lacy edges give way to a soft and fluffy center, creating a delightful experience with every bite. Made with fermented rice flour and coconut milk, appam boasts a subtle sweet and nutty flavor that compliments savory dishes perfectly. The addition of spices like cardamom can add a touch of warmth, while the naturally gluten-free nature of appam makes it a versatile option for various dietary needs. Whether enjoyed plain or with chutneys, vegetables, or even an egg, appam offers a delicious and satisfying journey for your taste buds. appam has various names depending on the region in India and Sri Lanka where it is made. Here are some of the most common alternatives: India: • Kerala: • Unniappam (small appam) • Neyyappam (appam cooked in ghee) • Kuzhappam (cooked in a kuzhi or cavity) • Ganapathi appam • Koottappam (a pile of appams) • Tamil Nadu : • Kuzhi paniyaram • Karnataka : • Appe • Kajjaya (in Coorg region) • Konkani community (Karnataka): • Mulik (made with semolina, jackfruit or banana) • Sri Lanka : • Aappa These names might have slight variations in pronunciation based on local dialects. Additionally, some regional variations of appam might have specific names depending on the ingredients or cooking methods used. Main ingredients of appam. In a mixer put 2 cups of uncooked rice (chawal), soaked for 4 to 5 hours and drained. Rice flour forms the base of appam batter, providing structure and body to the thin pancake. The starch in the rice flour helps the batter hold its shape and allows for the characteristic bowl-like shape of appam to form during cooking. Add 1 cup coconut milk (nariyal ka doodh). Coconut milk is naturally rich in fats, which contribute to a soft and fluffy texture in the appam batter. This creates a pleasing contrast to the crispy exterior formed during cooking. Appam batter traditionally avoids gluten-containing flours like wheat. Coconut milk provides a binding agent, allowing the batter to hold its shape and rise while remaining gluten-free. Pro tips for appam. 1. To make yeast mixture in a bowl put 1/2 tsp instant dry yeast. Instant dry yeast is generally more readily available in stores compared to toddy (palm wine), which was traditionally used as a leavening agent in appam. This makes it a convenient option for home cooks. Instant dry yeast has a longer shelf life compared to fresh toddy, which needs to be used within a short period. Instant dry yeast performs well across a wider range of temperatures, which can be helpful in regions with cooler climates where toddy fermentation might be less efficient. 2. Add ½ cup of warm water. Warm water, ideally between 100°F and 110°F (37°C and 43°C), is added to dry yeast in making appam. Appam batter often includes sugar, toddy (palm wine), or other ingredients. Warm water can help dissolve these components more efficiently, leading to a smoother batter and better distribution of flavors. Serve appam with milagai podi powder, coconut chutney , sambar and coconut stew. Enjoy appam recipe | appam Kerala Recipe | South Indian appam with yeast | with step by step photos.

cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari | with 26 amazing images. cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari is a simple daily fare. Learn how to make chana dal sabzi with cabbage and coconut. To make cabbage chana dal sabzi, soak the chana dal in enough water in a bowl for 30 minutes and drain well. Boil a vesselful of water, add the chana dal and blanch it in boiling water for 3 to 4 minutes. Drain, discard the water and keep the chana dal aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the green chillies and sauté for a few seconds. Add the cabbage, chana dal, turmeric powder and salt and sauté on a medium flame for 2 to 3 minutes. Add the coconut, coriander and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. This is typical South Indian everyday sabzi. Soaked chana dal and shredded cabbage, tempered traditionally and garnished with grated coconut. The cabbage upkari is an easy, no-fuss preparation. The texture of well cooked and slightly crunchy chana dal with sautéed cabbage makes this South Indian chana dal veg sabzi pleasurable. The cumin seeds added as a tempering impart a fresh aroma and irresistible flavour to this sabzi. For all those who are health conscious or are suffering from diabetes or heart disease, should reduce the oil to 2 tsp to make chana dal sabzi with cabbage and coconut and enjoy it with chapati. Tips for cabbage chana dal sabzi. 1. The chana dal has to be soaked for 20 minutes, so plan for it in advance. 2. The chana dal on cooking should be done, but yet crunchy. 3. Prefer a broad pan so sauteeing is easier. 4. If you like a spicy sabzi, add finely chopped chillies instead of slit green chillies. 5. You can use soaked moong dal instead of chana dal for a change. Enjoy cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari | with step by step photos.

dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with 33 amazing images. dal rasam is an everyday fare in Tamil Nadu! Learn how to make paruppu rasam. Tur dal rasam is made with cooked toovar dal and tomatoes, flavoured with a special rasam powder. The tamarind water gives a pleasant tang to the rasam, while the semi-spicy rasam powder leaves a warmth on your taste buds. This South Indian toovar dal rasam is also a pleasing bowl on winter days, especially when you have a cold or cough. All the ingredients perfectly complement each other in this aromatic rasam to provide a good amount of protein too. You can benefit from this key nutrient and help nourish the cells of your body. People with heartheart disease or diabetes too can enjoy half serving of this rasam. To make dal rasam, first make the rasam powder. Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes. Transfer the mixture into a plate and cool completely. Once cooled blend in a mixer till smooth. Keep aside. Next for the rasam, pressure cook toovar dal with salt, turmeric powder and 1½ cups of water for 4 whistles. Once slightly cool, whisk the dal. Heat the oil, add the mustard seeds and urad dal and saute for a while. Add Kashmiri chillies, curry leaves and asafoetida and saute for a few seconds. Then saute rasam powder and tomatoes for a minute. Add the cooked whisked dal, tamarind water, salt and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Switch off the flame, add the coriander and mix well. Serve dal rasam hot with steamed rice. Enjoy this paruppu rasam hot and fresh, like a soup, or mixed with hot rice and ghee, which is the traditional way of having it. You can also try other rasams like Jeera-Pepper Rasam or Garlic Rasam. Those following a healthy diet plan can serve this rasam with Low Calorie Medu Vada. Tips for dal rasam. 1. While making the rasam powder, it is very important to only dry roast the ingredients and not fry them in oil or ghee, which causes the flavour to change. 2. Also, you can make some extra powder and keep it for a few days to flavour more rasam or even dry vegetable curries! 3. Whisk the dal very well so as to get a smooth mixture. We recommend you use a whisk and not a spoon. 4. Use a deep pan, so the rasam can be easily boiled. Enjoy dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with step by step photos below.

On a busy day, a simple bowl of curd rice can come to your rescue by satiating your tummy and keeping you fit! We have enhanced the health quotient of this simple South Indian recipe by making it using brown rice rather than white rice. A few low-sodium veggies have also been added to make it more nourishing. A traditional tempering that includes ginger and green chillies gives the Cucumber and Carrot Curd Brown Rice a wonderful aroma and flavour too. In all respects, this is a satiating one-dish meal that you can enjoy occasionally. You can also occasionally try other rice delicacies like the Nourishing Khichdi and White Gravy Biryani .

sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with 30 amazing images. sambar is a hearty South Indian lentil stew simmered with vegetables, tamarind, and a unique spice blend called sambar masala. This fragrant, flavorful dish offers a symphony of textures with soft lentils, crisp vegetables, and a tangy-sweet sauce. It's a comfort food enjoyed at any time of day, often served with rice or soaked-up with fluffy appams. Like idlis and dosas, sambar is also an all-time favourite that is almost synonymous with South Indian food! From the smallest roadside hotel to the classiest Indian restaurants around the globe, ‘idli, Vada, Sambar’ is a very popular breakfast combo! So, here is how to make the perfect sambhar to match the perfect Idlis / Dosas / Appe. Loaded with vegetables and dal, this flavourful side-dish is very sumptuous and tasty, leaving no doubt about why it is so popular. You can relish it not just with the innumerable South Indian snacks and Breakfast dishes, but also with a plain bowl of hot rice topped with a dollop of ghee or laced with til oil. The best part about sambar is that, while it tastes best when hot, it is quite enjoyable even after a few hours, so it can be carried to work, or prepared in advance on a busy day. Main ingredients for sambar. toovar (arhar) dal, also known as split pigeon peas or arhar dal, is the traditional and most common lentil used in making sambar. Toor dal has a mild, slightly sweet, and nutty flavor that blends well with the complex flavors of spices and other ingredients in sambar. Sambar masala is the heart and soul of sambar, a South Indian lentil stew. This aromatic spice blend forms the flavor foundation of the dish, combining coriander seeds, cumin, fenugreek, chilies, and sometimes other spices, like black peppercorns and turmeric. It adds depth and complexity, balancing earthy lentils with the sourness of tamarind and sweetness of vegetables, while its enticing aroma whets the appetite and adds a touch of vibrant color to the stew. Pro tips for sambar. 1. Add 1 cup red pumpkin (bhopla / kaddu) cubes. red pumpkin offers a gentle sweetness that complements the savory and spicy flavors of sambar. Red pumpkin readily absorbs the flavors of the spices and herbs used in sambar, contributing to the overall flavor profile. 2. Add 1/2 cup potato cubes. When cooked, potatoes contribute to the overall creaminess and richness of the sambar, especially when they are partially mashed or left to soften in the gravy. Potatoes add a mild, natural sweetness that balances the tanginess of tamarind or tomatoes often used in sambar. 3. Add 1/2 cup drumstick pieces (each cut into 2"). Drumsticks have a mild, slightly sweet flavor that complements the other spices and vegetables in sambar without overpowering them. Drumsticks are a common and well-liked vegetable in many parts of India, including South India where sambar originates. Using them in sambar reflects the regional cuisine and preferences. Enjoy sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with step by step photos.

An exquisite and rare combination of broken wheat, green moong dal, fenugreek and garlic gives this South Indian dish a unique flavour and rustic mouth-feel. It also scores high in terms of nutrition as broken wheat is rich in fibre , and raises blood sugar levels slowly as compared to rice. Fenugreek is also touted as a good ingredient for diabetics , which makes this a tasty and healthy rice substitute for diabetic people. It can be served with hot and flavourful Sambhar or any other gravy. By adding more water and boiling, you can convert this Vendhayam Godhumai Rava into a porridge that can be enjoyed by itself.

coconut stew recipe | coconut vegetable stew | South Indian coconut stew | with 30 amazing images. South Indian coconut vegetable stew, also known as "Vegetable Ishtu" or "Vegetable Stew," is a traditional and flavorful dish that hails from the southern states of India. Enjoyed in Kerala cuisine and Tamil Nadu cuisine. Here's a note on this delicious and aromatic stew: South Indian coconut vegetable stew is a light and fragrant curry made with a base of coconut milk and a medley of fresh vegetables. This stew is a staple in South Indian cuisine and is often enjoyed with appam (a type of rice pancake), idiyappam (string hoppers), dosa (fermented crepe), or steamed rice. The key ingredient that gives South Indian coconut vegetable stew its distinctive flavor and creamy texture is coconut milk. The rich and nutty taste of coconut milk pairs perfectly with the mild spices and fresh vegetables, creating a harmonious and comforting dish. Common vegetables used in this coconut stew include carrots, potatoes, green beans, peas, and bell peppers, though variations may include other seasonal vegetables. The vegetables are gently simmered in a coconut milk broth infused with curry leaves, ginger, and green chilies, creating a delicate balance of flavors. The use of aromatic spices like mustard seeds, cumin seeds, and whole dried red chilies tempered in coconut oil adds depth and complexity to the coconut vegetable stew. Freshly grated coconut may also be added for an extra burst of coconut flavor and texture. South Indian coconut vegetable stew is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness. This comforting and nutritious coconut vegetable stew is not only delicious but also a wholesome meal that is rich in vitamins, fiber, and plant-based goodness. It is a popular choice for vegetarians and vegans, as it is a flavorful and satisfying dish that can stand alone or be paired with other South Indian delicacies. •Coconut Vegetable stew is known as •Thenga Curry (Kerala) •Narayal Sabzi (Maharashtra) •Kosambari (Karnataka) In summary, South Indian coconut vegetable stew is a delightful and aromatic dish that showcases the flavors of fresh vegetables and coconut milk in a harmonious blend of spices. Whether enjoyed for breakfast, lunch, or dinner, this stew is a comforting and nourishing addition to any South Indian meal. Tips for coconut vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes. Enjoy coconut stew recipe | coconut vegetable stew | South Indian coconut stew | with step by step photos.

doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with 16 amazing images. doodhi pachadi recipe is made with cooling bottle gourd and curds, perked up with myriad chat-pata ingredients like ginger, green chillies and onions too. A traditional, aromatic tempering offers the perfect finishing touch to this creative South Indian style doodhi pachadi, making it a true tongue-tickler. Pachadis are the South Indian equivalent of raita, and commonly there are two types of this accompaniment. The ones made with tamarind as the base are usually spicy, while the ones made with curds as the base are are normally bland. Lets see why this is a healthy bottle gourd pachadi? We have 2 key ingredients, doodhi and coconut oil. Doodhi is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate high blood pressure and ensures a proper blood flow to heart. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics. Pachadi is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. Serve doodhi pachadi fresh, before it becomes watery, with a full-fledged South Indian meal, or as a simple Accompaniments to Parathas or mixed rice dishes like Coconut Rice or Tomato Rice. Learn to make doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with detailed step by step photos.

kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with 30 amazing images. kala chana sundal is a healthy South Indian chana recipe made with coconut oil and urad dal. Learn how to make black channa sundal. This is how South Indians love to have their healthy kondakadalai sundal, served as a snack or main course. kala chana sundal is cooked kala chana is tempered with mustard, urad dal and other traditional ingredients, and garnished with fresh and juicy grated coconut. Kala chana used in black channa sundal is a healthy addition to your diet. Being high in protein and fiber, Kala Chana a good option for those aspiring weight loss. In the summer, you can add a few spoons of chopped raw mangoes to the kala chana sundal, for a tangy twist. Enjoy kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with step by step photos.

Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with 33 amazing images. Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa is unique as the sambar masala is made using coconut. Learn how to make Varutharacha sambar Kerala style. To make Kerala sambar, combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dal well using a whisk. Transfer the whisked dal into a deep non-stick pan, add all the vegetables, salt and 3 cups of water, mix well and cook on a medium flame for 20 to 22 minutes, while stirring occasionally. Add the prepared sambar masala, tamarind pulp and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 1 minute. Pour this tempering on the prepared sambar and mix well. Serve hot. The Kerala style sambhar with coconut is a rich and flavourful version, which is made of toovar dal and mixed vegetables like brinjal, ladies finger and red pumpkin, laced with tamarind and flavoured with a spicy masala of coconut, onion, coriander seeds and other spices like pepper, fenugreek and cumin. The flavour of coriander seeds is a bit stronger than that of other spices, and this makes the sambhar very aromatic and flavourful. Although we have used the ideal amount of red chillies to make Indian sambar with coconut for dosa, you can vary that to your preferred spice level. Enjoy the Varutharacha sambar Kerala style with hot rice and ghee. With the presence of veggies in this sambar, together this duo will make a meal in itself. Tips for Kerala sambar. 1. It is important to prepare the tempering fresh and pour it over the Sambhar at the end, after the cooking process is over. You must not temper at the beginning because that will change the taste. 2. Learn how to make tamarind pulp. Enjoy Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with step by step photos.

rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with 17 amazing images. Rava dosa is an easy to make counterpart of the traditional dosa ! These crispyrava dosas are made with a batter of semolina and buttermilk. While South Indian rava dosa is very popular in the South, it is also a popular Mumbai Street Food . Making rava dosa is easy. The first part is making the rava dosa batter. Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter. Ferment. Add the green chillies, cumin seeds, coconut, cashew nuts and salt and mix well. Add more water as required and mix well to a thin sooji dosa batter. The second part of making instant rava dosa is heat a non-stick tava. Pour ½ cup of the rava dosa batter and tilt the tava in all directions so that it forms a thin circle. Smear a little oil on the sides, cook till both sides are golden brown in colour. Your sooji dosa is ready. I would like to share with you some tips to make the perfect rava dosa recipe. 1. Curd provides a nice flavour to the dosa but, if you are vegan, skip adding it. 2. Mix well to get a smooth batter. Make sure the batter is lump-free. 3. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk. 4. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy bottomed tava to prepare semolina dosa. 5. The tawa must be super hot to get crispy rava dosa. The rava dosa batter does not require any grinding or fermenting and makes it perfect for breakfast on a busy morning. Serve crispy rava dosa hot with coconut chutney and sambar. See our collection of dosa recipes and try dosas like Stuffed Moong Sprouts Dosa, Buckwheat Dosa and Schezwan Cheese Dosa. Enjoy rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with detailed step by step photos below.

coriander curd rice recipe | South Indian coriander curd rice | coriander dahi chawal | with 13 amazing images. A cold bowl of this coriander curd rice works wonders on hot, humid afternoons. Steamed rice is mashed and mixed with curd into an almost puree like consistency. This is topped with a sizzling mustard seed tempering and a handful of chopped coriander for a healthy, yummy South Indian coriander curd rice treat. coriander curd rice is a variation to the very popular South Indian dish that is curd rice. Curd rice is also known as thayir saddam, dahi chawal and daddojanam. A very simple dish made using the most basic ingredients, curd and rice with an authentic South-Indian tempering does not take more than 15 minutes to cook. coriander curd rice is a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma. Many people consider South Indian coriander curd rice to carry along to school, work or travel. If you have leftover rice, coriander curd rice can be made even quickly! And if you are preparing fresh rice for coriander curd rice make sure the rice has completely cooled down and then add the curds, doing this will prevent curdling of curds. You can add finely chopped green chilies and curry leaves to enhance the taste of your coriander curd rice. Tips for coriander curd rice recipe. 1. Most commonly short-grained rice is used to make South Indian rice delicacies but, you can make use of any variety of rice. 2. If your curd is very thick with less whey, add milk for adjusting the consistency and giving a unique flavor to the curd rice. You can adjust the quantity depending on the taste and consistency you prefer. 3. Mix well and mash the curd rice with the back of a spoon or using your hand. You could also blend it slightly in a mixer to make a rough purée. 4. You can make this curd rice in advance and refrigerate it. Before serving, just put the fresh tadka and coriander curd rice is ready to serve. Learn to make coriander curd rice recipe | South Indian coriander curd rice | coriander dahi chawal | with detailed step by step recipe photos.

An all-time favourite South Indian curd curry, the Mor kuzhambu, South Indian Curd Curry is marked by its mild tang, creamy mouth feel and rich taste. Nevertheless it is quite easy to make and uses common ingredients. It is basically whisked curd flavoured with a semi-spicy coconut paste. The secret behind getting this right is to take the curry off the stove as soon as it starts frothing. Never let it boil because then it’ll curdle and lose all flavour and aroma. Serve it with hot rice .
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