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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

Daddojanam | Temple style Curd Rice | Thayir Saadam

Kalyani
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
5 from 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Prasadam
Cuisine Iyengar Cuisine, South Indian, Tambrahm, Tamilnadu Cusine
Servings 3 servings

Equipment

  • Pressure Cooker Sub with Instant Pot / Open Pan Method
  • Bowl
  • Thick Bottomed Pan

Ingredients
  

  • 1 cup Rice cook slightly mushy
  • ½ cup Milk I used low fat
  • 2 cups Homemade Curd thick yoghurt
  • 1 teaspoon Salt or to taste
  • ½ teaspoon White unsalted Butter optional, see tips and tricks

Tempering

  • 1 teaspoon Sesame Oil
  • 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

Instructions
 

  • 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 :)

Video

Notes

Tips to make Creamy Curd Rice
  1. For home style version, You may use green chillies or even salted Mor Milagai (buttermilk soaked sun dried chillies) instead of red chillies
  2. Milk and butter are optional, but add to the creaminess of the dish.
  3. Mash the soft - cooked rice when it's hot to achieve maximum creaminess.
  4. 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.
  5. Use only short grained rice for best results. No basmati please.
  6. No cumin seeds or ghee is added to the Traditional South Indian Curd Rice.
Keyword Dadhyodanam, Kovil Prasadam, Kovil Thayir Sadam, South Indian Curd Rice, Summer Coolers, Summer Recipes, Thayir Sadam
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