How to Make Delicious Curd Rice Recipe | Daddojanam | Thayir Sadam
ultimate guide to making Curd Rice, also known as Daddojanam or Thayir Sadam. This step-by-step recipe shows you how to prepare this beloved South Indian dish, complete with a flavorful tempering and optional garnishes.
alkasingh
Curd Rice Recipe | Daddojanam | Thayir Sadam
What is Curd Rice?
Curd Rice, also referred to as Yogurt Rice, is a traditional South Indian dish made by combining curd (yogurt) with cooked rice. Popular across Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, Telangana, and even Maharashtra, this dish is cherished for its cooling properties and simplicity. It can be enjoyed plain or with a tempering, making it versatile for both casual and formal occasions. Variations of Curd Rice include:
- Thayir Sadam in Tamil Nadu
- Mosaranna in Karnataka
- Thayir Choru in Kerala
- Perugannam or Daddojanam in Andhra Pradesh and Telangana
- Dahi Bhat in Maharashtra
About My Curd Rice Recipe
My version of Curd Rice is a family favorite, featuring a blend of spices and fresh herbs. The base ingredients include curd, rice, and salt, which can be enhanced with various spices and flavorings. Typically, the recipe involves mixing rice and curd, but adding a tempering of spices elevates the dish significantly.
Ayurveda and Curd
According to Ayurveda, while curd is known for its cooling effects, it is considered hot and heavy for digestion. For those with aggravated pitta or kapha doshas, it is advisable to avoid curd and opt for buttermilk instead. Fresh, homemade curd is preferred, and it should not be heated to preserve its beneficial bacteria.
Benefits of Curd
Curd is a powerhouse of nutrients, offering:
- Richness in calcium, protein, and vitamins.
- Probiotic benefits for digestive health.
- Reduced chances of constipation, bloating, and stress.
Expert Tips for the Best Curd Rice
- Rice: Use freshly cooked or same-day rice, avoiding refrigerated or day-old rice.
- Mixing: Ensure the rice is completely cool before mixing with curd to avoid curd splitting.
- Vegan Options: Substitute curd and milk with plant-based alternatives like coconut or almond yogurt.
- Additional Ingredients: Enhance with grated carrots or beetroot for added nutrition and color.
- Kid-Friendly: Adjust spices for a milder taste suitable for children.
Try this recipe and enjoy the delightful taste of Curd Rice, a true testament to South Indian comfort food!
Ingredients
- Rice: ½ cup (sona masuri or any regular rice)
- Water: 1.5 cups
- Fresh Curd (Yogurt): 1 cup
- Milk: ¼ cup (adjust based on curd sourness)
- Green Chili: 1, chopped
- Ginger: 1 teaspoon, finely chopped
- Coriander Leaves: 1 tablespoon, chopped
- Curry Leaves: 1 teaspoon, finely chopped
- Salt: To taste
- Sesame Oil: 1 tablespoon
- Mustard Seeds: ½ teaspoon
- Urad Dal: ½ teaspoon
- Curry Leaves: 5-6, chopped
- Asafoetida (Hing): ⅛ teaspoon (2 pinches)
Nutritional Information
- Calories: 250kcl
- Protein: 6g
- Carbohydrates: 40g
- Fat: 8g
- Fiber: 1g
- Calcium: 150g
- Sodium: 300mg
Directions
Ingredients
- Rice: ½ cup (sona masuri or any regular rice)
- Water: 1.5 cups
- Fresh Curd (Yogurt): 1 cup
- Milk: ¼ cup (adjust based on curd sourness)
- Green Chili: 1, chopped
- Ginger: 1 teaspoon, finely chopped
- Coriander Leaves: 1 tablespoon, chopped
- Curry Leaves: 1 teaspoon, finely chopped
- Salt: To taste
For Tempering:
- Sesame Oil: 1 tablespoon
- Mustard Seeds: ½ teaspoon
- Urad Dal: ½ teaspoon
- Curry Leaves: 5-6, chopped
- Asafoetida (Hing): ⅛ teaspoon (2 pinches)
Method
1. Cook the Rice:
- Rinse Rice: Rinse ½ cup of rice a couple of times to remove excess starch.
- Cook Rice: Place the rinsed rice in a 2-liter pressure cooker. Add 1.5 cups of water and stir. Cook on medium heat for 5-6 whistles or until the rice is soft and mushy.
- Cool Rice: Allow the pressure to release naturally. Open the cooker and mash the rice with a spoon or masher. Let it cool to room temperature.
2. Prepare Curd Rice:
- Mix Ingredients: Transfer the cooled, mashed rice to a mixing bowl. Add 1 cup of fresh curd and ¼ cup of milk (adjust based on the sourness of the curd). Mix well to achieve a slightly loose consistency.
- Add Spices and Herbs: Incorporate 1 teaspoon of finely chopped ginger, 1 chopped green chili, 1 tablespoon of chopped coriander leaves, and 1 teaspoon of finely chopped curry leaves. Season with salt to taste. Mix thoroughly.
3. Temper the Curd Rice:
- Heat Oil: In a small pan, heat 1 tablespoon of sesame oil over medium heat.
- Add Mustard Seeds: Add ½ teaspoon of mustard seeds to the hot oil. Allow them to crackle.
- Add Urad Dal: Stir in ½ teaspoon of urad dal and fry until golden brown.
- Add Curry Leaves and Asafoetida: Mix in 5-6 chopped curry leaves and ⅛ teaspoon of asafoetida. Stir for a few seconds, then turn off the heat.
- Combine Tempering: Pour the tempering over the prepared curd rice and mix well.
4. Garnish and Serve:
- Garnish: Optionally, garnish with chopped coriander leaves, pomegranate arils, or grapes.
- Serve: Enjoy your Curd Rice with a side of fried papadam or South Indian mango pickle. If not serving immediately, keep at room temperature for a few hours or refrigerate.
