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
Cuisine Iyengar Cuisine, South Indian, Tambrahm, Tamilnadu Cusine
Servings 3servings
Equipment
Pressure Cooker Sub with Instant Pot / Open Pan Method
Bowl
Thick Bottomed Pan
Ingredients
1cupRicecook slightly mushy
1/2cupMilkI used low fat
2cupsHomemade Curdthick yoghurt
1tspSaltor to taste
1/2tspWhite unsalted Butteroptional, see tips and tricks
Tempering
1tspSesame Oil
1tspMustard seeds
1tspGrated gingeroptional
1/2tspSplit Black gramUrad Dal
1tspBengal GramChanna Dal - optional
2Dry red chilliesbroken
1sprig Curry leaves
1/4tspAsafoetidaHing- a generous pinch
1tspCoriander leavesfor 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
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.
Keyword Dadhyodanam, Kovil Prasadam, Kovil Thayir Sadam, South Indian Curd Rice, Summer Coolers, Summer Recipes, Thayir Sadam