curd rice

Also known as thayir sadam, curd rice is a South Indian dish made with cooked rice, spices &amp; curd or yogurt. It is served plain or with pickle, podi and papad.

Curd rice

½ cup rice ((or ¼ cup white rice ¼ cup brown rice

water

salt

carrot (grated)

cucumber (grated (or bottle gourd))

coriander leaves (finely chopped (optional))

mustard seeds

cumin seeds ((jeera) (optional))

chana dal ((optional))

urad dal ((optional))

red chilli (broken)

curry leaves

hing ((asafoetida))

ginger (minced or crushed)

green (slit or chopped (optional))

cashews

Add rice to a bowl and rinse it well a few times. Then pour 1½ cups water and ½ teaspoon salt. Keep it in a pressure cooker. Pressure cook rice for 3 whistles until soft. You can also cook the rice directly in the cooker for 2 whistles. 

When the pressure releases, remove the rice &amp; mash it lightly. You can also fluff up &amp; use if you do not like mushy rice. If you prefer to use milk, refer my notes below. Cool it completely.

Add curd to cooled rice. Mix well until combined. If you have cooked the rice without salt, then add it now.

Stir in coriander leaves, grated carrots and cucumbers to the curd rice. Taste the curd rice &amp; add more salt if needed.

Preparation

Heat oil in a pan. Then add cumin &amp; mustard.&nbsp;When they begin to splutter, add red chilli, chana dal, urad dal &amp; cashews if using. Fry until the dal turns golden.

Add ginger, green chili and curry leaves.&nbsp;

When the curry leaves turn crisp, add hing and turn off the stove. If using bottle gourd, add it to the hot seasoning and stir.

Pour the tempering to the curd rice and mix. South Indian style curd rice is ready.

Garnish with pomegranate seeds.

How to make curd rice

https://www.youtube.com/watch?v=n-IFJ6t99F8

Recipe : https://www.indianhealthyrecipes.com/daddojanam/

Temple curd rice is made different from the way we regularly make curd rice at home. In many temples, curd rice is prepared to offer to god without using green chili, red chili and even ginger. 

This may be region specific. You can also use green chili in place of pepper in this recipe.

Note: Make sure rice is cooled completely before adding curd.

Curd rice recipe | Temple Daddojanam recipe | South Indian curd rice

Learn how to make the perfect fluffy Basmati Rice, every single time! Basmati Rice is an aromatic, long-grain rice from the Himalayas that is perfect for accompanying a variety of dishes in many cultures. This is the simplest way you can make it in a pot, no Instant Pot or rice cooker needed, with just a few easy techniques and 20 minutes.

Perfect, Fluffy Basmati Rice

basmati rice

water (see notes)

Wash the rice! Place the rice in a large bowl and fill it with room temperature water. Give the rice a solid swirl with your hand, rubbing the grains to remove the starch. The water will be cloudy. Drain the water, and continue to rinse the rice (3-4 times) until the water runs clear.

(Optional) Fill the bowl with fresh water again. Soak the rice for 30 minutes, then drain it for softer rice.

Heat a pot on high heat and add the rice and 1.5 - 2 cups of water (see notes). Optionally, add a pinch of salt, a bay leaf, or 1/2 tablespoon of butter.

Bring the water to a boil. Then, turn the stove temperature down to low and cover the pot with a lid. Cook the rice for 8-10 minutes. Do not disturb or stir the rice.

Turn off the stove once the water has been fully absorbed. Let the rice rest for 5 minutes to finish steaming. Uncover the rice and use a fork to fluff it up. Keep it covered until it&#39;s ready to serve.

Curd Rice also called Thayir Sadam or Daddojanam is a popular and traditional South Indian preparation where cooked rice is mixed with curd (yogurt) and tempered with spices, herbs. It is a staple in many South Indian households and is also made during Hindu festivals.

Curd Rice Recipe | Daddojanam | Thayir Sadam

water (- for pressure cooking)

Curd ((yogurt) - 250 grams)

milk (- optional)

green chilli (chopped

ginger (- finely chopped)

curry leaves (- finely chopped or 4 to 5 curry leaves, chopped)

coriander leaves ((cilantro), chopped)

sesame oil ((gingelly oil))

urad dal ((husked

curry leaves (- chopped or kept whole)

⅛ teaspoon asafoetida ((hing))

pomegranate arils (- optional, sweet grapes

coriander leaves (- chopped)

Rinse the rice grains a couple of times in water. Then add the rice in a 2-litre stovetop pressure cooker.

Add 1.5 cups water. Stir and mix very well.

Pressure cook rice on medium heat for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well.

When the pressure settles down on its own, remove the lid and check the doneness of rice. The rice has to be more softer than what we cook on a daily basis and look mushy.

With a spoon or vegetable masher, mash the rice. Close the cooker and allow the rice to become lukewarm or come at room temperature.

Cooking rice

When the rice becomes comes at room temperature and has completely cooled, add fresh curd and milk.

Mix again very well and break lumps if any. You can either use the spoon or masher while breaking the lumps.

Add finely chopped ginger, finely chopped curry leaves, chopped green chilies and chopped coriander leaves.

Instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.

Add salt. Mix very well. Keep aside.

Making curd rice

Heat a small pan or tadka pan and add sesame oil in it. You can use peanut oil or sunflower oil instead of sesame oil.

When the oil becomes hot, lower the heat. Add mustard seeds.

Let the mustard seeds crackle.

Then add urad dal. Urad dal is optional and can be skipped.

Fry on a low heat stirring often till the urad dal becomes golden.

Lastly add the add curry leaves and asafoetida. Mix very well.

Switch off the heat and immediately pour the tempering in the curd rice mixture. Again mix very well.

Serve Curd Rice topped with a few coriander leaves or pomegranate arils or grapes. You can skip the fruits too and just serve curd rice as is. You can also serve with fried sun dried green chillies or any South Indian mango pickle.

Store any leftovers in the refrigerator for some hours. Better to eat on the same day.

Tempering

https://content.jwplatform.com/videos/FbJLVqSy.mp4

With many names – Curd Rice, Dahi Chawal, Thayir Sadam, Bagala Bath, Daddojanam, Yogurt Rice etc. – this is a quintessential South Indian preparation where curd or yogurt is mixed with cooked rice and herbs, then tempered with spices.

Curd Rice Recipe | Thayir Sadam | Daddojanam

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Top 3 curd rice recipes from across the web

The most viewed curd rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed curd rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine