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.
Other Temple style Prasadam / Naivedyam you may like are:
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)
- 1/2 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 – 1/2 tsp (optional)
- Sesame Oil – 1 tsp
Tempering :
- 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)
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 🙂
Daddojanam | Temple style Curd Rice | Thayir Saadam
Equipment
- Pressure Cooker Sub with Instant Pot / Open Pan Method
- Bowl
- Thick Bottomed Pan
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
Tempering
- 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
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
- 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.
Looks divine Kalyani, curd rice has such a calming effect anytime
My favorite comfort food. Yummy.
Vardhini
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Yummy rice..
Cuisine Delights
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Since I've been asked cut dairy from my diet this is one food I miss the most… Soy curd doesn't really make up for this authentic taste…
Real Comfort food kalyani!!!! Very Tempting bowl there!!!
agree with u- thayir sadam according to me is the panacea for all ills- slurp & very hearty bowl there
your point about how our elders had no trouble in digestion etc i agree with that and now we come up with various terms and god knows what.
coming back to this dish it looks yummy from here and i m reminded of one dish my mom used to make with left over rice. mix rice in curd then add temperings and add a bit of besan to it. perfect for evening snack. i have actually forgotten this would ask mom again. she calls it khatta bhaat
Thair sadam anytine for a madrasi like me. Pics are too goo kalyani
The best way to end a meal..
Looks so inviting!
Kalyani if I would be in Mumbai…I wud definitely self invite myself for tese yum yum..rice..but tell me if you pack these dont they go sour…?I mean specially for kids…
can't do without curd rice…I add raisins and/ or cut grapes which takes this simple curd rice onto another level!
this is completely new to me…looks so creamy…like a savory rice pudding!
This looks totally delicious..I would love to try this..Bookmarked.
Aarthi
http://www.yummytummyaarthi.com/
Favorite comfort food.
this is my ever favorite comfort food!….i think i am going to make myself some!
Comfort food at its best.. a must have recipe.. 🙂
Super delicious !!!
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all time fav…looks more inviting!!
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We love it too Kalyani.
Love it Kalyani.
Very delicious saadam. Looks absolutely divine…
Anytime comfort food …
nice comfort food
Awesome….
visit @my blog for my first event in ur free time 🙂
Preeti
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I love tempered curd rice… simple and comforting… nice click
My fav too…
Nothing to beat this creamy and kozha kozha thayir saadham.. aaha…bliss O bliss . Love to have it in dhonnai when it served warm ..the taste of the mandarai leaf and hot thachi mammam is divine 🙂
Yes,that bliss of hot daddojanam on that elai is vera level only 🙂