Curd Rice Recipe | Daddojanam | Thayir Sadam
Curd Rice, known as Thayir Sadam or Daddojanam, is a well-loved and traditional South Indian dish. It involves combining cooked rice with curd (yogurt) and enhancing it with a blend of spices and herbs. This dish holds a permanent place in numerous South Indian homes and is a customary offering during Hindu festivals.
Ingredients
For Cooking Rice
- ½ cup rice – 100 grams, any short grained to medium-grained rice
- 1.5 cups water – for pressure cooking
Other Ingredients
For Tempering
- 1 tablespoon sesame oil (gingelly oil)
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (husked and split black gram dal) – optional
- 5 to 6 curry leaves – chopped or kept whole
- ⅛ teaspoon asafoetida (hing)
For Garnish
- 1 to 2 tablespoons pomegranate arils – optional, sweet grapes can also be added instead
- 1 tablespoon coriander leaves – chopped
Instructions
Cooking Rice
- 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.
Making Curd 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.
Tempering
- 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.
Notes
-
- Curd rice is best made with rice grains that have been freshly cooked and cooled. You can also use rice that has been cooked on the same day. But avoid using refrigerated or a day old rice.
- For small kids, you can skip the green chillies and ginger completely.
- Some grated carrots and or beetroot can also be added. Note that beetroot will impart a pink color in the curd rice.
- Use fresh curd or yogurt. Avoid adding curd that tastes very sour.
- For vegan curd rice, use plant based yogurt like coconut milk yogurt or cashew milk yogurt or almond milk yogurt. Use plant based milk like thin coconut milk, cashew milk or almond milk.
- Pomegranate arils can be skipped.
- This curd rice recipe can be doubled or tripled.
Nutrition
Calories: 223kcalCarbohydrates: 31gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 6mgSodium: 90mgPotassium: 180mgFiber: 2gSugar: 4gVitamin A: 241IUVitamin C: 102mgCalcium: 135mgIron: 0.5mg
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