Daddojanam | Temple style Curd Rice | Thayir Saadam

Name: Daddojanam | Temple style Curd Rice | Thayir Saadam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup Rice (cook slightly mushy); 1/2 cup Milk (I used low fat); 2 cups Homemade Curd (thick yoghurt); 1 tsp Salt (or to taste); 1/2 tsp White unsalted Butter (optional, see tips and tricks); 1 tsp Sesame Oil; 1 tsp Mustard seeds; 1 tsp Grated ginger (optional); 1/2 tsp Split Black gram (Urad Dal); 1 tsp Bengal Gram (Channa Dal - optional); 2 Dry red chillies (broken); 1 sprig Curry leaves; 1/4 tsp Asafoetida (Hing- a generous pinch); 1 tsp Coriander leaves (for garnish, again optional)

Published: Feb 24, 2012 · Modified: Sep 23, 2024 by Kalyani · This post may contain affiliate links · 31 Comments

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Temple Style Curd Rice or Daddodhajanam is a summer perfect meal, bursting with pro biotics and perfect for the gut. Tastes heavenly when eaten fresh or chilled, with a side of any South Indian pickle

Why Curd rice ?

Before the invasion of fast foods or ready-to-eat snacks into our kitchens, the healthiest lunchbox recipe for any self-respecting Tamilian would be Curd Rice or Thayir Saadam. Accompanied by pickle, this hearty meal made its way into thousands of people's tummies in the heat of the afternoon - for both office and school goers, and no one complained 🙂 No tummy upsets, no reason for indigestion.

The uber cool curd rice was the perfect antidote to the scorching sun, and it also made perfect sense for the probiotic bacteria from the yoghurt to soothe the tummy. How simple life was then ? Till we landed with unknown and foreign terms like lactose intolerance, nuts allergy, lacto-ovo-vegetarian !! Whew ... Wonder if our forefathers also suffered similar maladies but never had names to express.

Anyways, back to today's post. I have put together an authentic Iyengar recipe - Duddyonam (a.k.a Temple Style Curd Rice or Kovil Thayir Saadam) also called Dajjodanam. This is generally served at South Indian temples (esp Srivaishnava temples) as prasad, post the day's offerings to the Lord.

Temple Style Curd Rice or Daddodhajanam is a summer perfect meal, bursting with pro biotics and perfect for the gut. Tastes heavenly when eaten fresh or chilled, with a side of any South Indian pickle

Other Temple style Prasadam / Naivedyam you may like are:

Rasayana | ರಸಾಯನ | Rama navami recipe

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Ellu Saadam or Ellogarai is a Temple Style Prasadam or offering made in South Indian Homes and/ or Temples. It is a Gluten Free, Vegan Spiced Rice made with sesame seeds.

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Thengai Saadam | Iyengar Style Coconut Rice | Navratri Prasadam

Thengai Saadam or Temple Style Coconut Rice is a No onion No garlic Tempered Rice with Grated Coconut and basic spices. Can also be made for lunchboxes.

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Thengai Saadam or Temple Style Cooconut RIce is a No onion No garlic Tempered Rice with Grated Coconut and basic spices.

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Benefits of Curd / Curd Rice:

Here are three major benefits of eating curd rice:

Probiotic Richness: Curd rice is made from fermented yogurt, which is rich in probiotics. These beneficial bacteria help maintain a healthy balance of gut flora, aiding digestion and boosting immunity. Regular consumption of probiotics has been linked to improved gut health, reduced inflammation, and better overall wellbeing.
Cooling Effect: In many South Asian countries, including India, curd rice is often consumed during hot weather or after spicy meals due to its cooling properties. The combination of yogurt and rice soothes the digestive system and helps regulate body temperature, making it a refreshing and comforting dish, especially during summer months.
Nutrient Density: Curd rice is a nutritious meal that provides a balance of carbohydrates, proteins, and fats. Yogurt is a good source of calcium, protein, and various vitamins and minerals such as vitamin B12, potassium, and phosphorus. Rice adds carbohydrates for energy, while also providing some essential nutrients like manganese and selenium. Additionally, curd rice can be enhanced with the addition of vegetables as a side dish further increasing its nutritional value.

Memories of making this Temple Style Curd Rice:

I particularly remember hubby telling me, at the beginning of our married life to make "Anjaneyar Kovil Dodyonam" and I am like what ?? When MIL visited us few months later, I was to learn about this one fascination he has (yes still has) about this semi hot, gooey concoction with simple ingredients and heavenly to taste. So, this version is my MIL's - just the way my husband loves it.

Of course in temples, the quantity one gets is limited and sans pickle too. But this tastes heavenly with lemon pickle & Orange Peel Gojju (both my fav!!) Am already drooling about eating this today afternoon, while even posting this recipe 🙂

Tips to make Creamy Curd Rice:

For home style version, You may use green chillies or even salted Mor Milagai (buttermilk soaked sun dried chillies) instead of red chillies
Milk and butter are optional, but add to the creaminess of the dish.
Mash the soft - cooked rice when it's hot to achieve maximum creaminess.
Increase the quantity of milk and butter if the outisde temperature is very hot or you need to make ahead. Both milk and butter helps prevent the curd rice from turning sour. If consuming immediately, skip the butter and decrease the milk too.
Use only short grained rice for best results. No basmati please.
No cumin seeds or ghee is added to the Traditional South Indian Curd Rice.

PIN FOR LATER

Prep time : 10 mins ; Cook time : 15 mins ; Serves : 3

Ingredients to make Temple Style Curd Rice:

1 cup Rice (cook slightly mushy)
½ cup Milk (I used low fat)
2 cups Homemade Curd (thick yoghurt- (Sub with Plant based yogurt for a vegan version, but with very varying taste)
Salt - to taste
White unsalted Butter - ½ teaspoon (optional)
Sesame Oil - 1 tsp

Tempering :

1 teaspoon Mustard seeds
1 teaspoon Grated ginger (optional)
½ teaspoon Split Black gram (Urad Dal)
1 teaspoon Bengal Gram (Channa Dal - optional)
2 Dry red chillies (broken)
1 sprig Curry leaves
¼ teaspoon Asafoetida (Hing- a generous pinch)
1 teaspoon Coriander leaves ( for garnish, again optional)

How to make Daddojanam / Tempered Curd rice

Wash and cook rice till slightly mushy (4 -5 whistles - use only short grained rice)
Cool thoroughly and spread in a large plate (called Tambalam in Tamil). Prepare tempering and pour onto the rice
With your hands, mix in the tempering with salt nicely. Add yoghurt little by little and start incorporating it into the rice. You may use more or less yoghurt according to your liking
If not serving immediately, add the milk and butter and keep for 1 - 2 hours.
Garnish with coriander leaves and serve with lime pickle !
If making this for an event / potluck, mix milk ahead and refrigerate slightly.
For a fancier version (and NOT the traditional temple style prasadam). you can also garnish with slices of green grapes or pomogranate pearls 🙂