Festival Recipes, Rice

Daddojanam | Temple style Curd Rice | Thayir Saadam

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.

Benefits of Curd / Curd Rice:

Here are three major benefits of eating curd rice:

  1. 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.
  2. 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.
  3. 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:

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. Use only short grained rice for best results.

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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

  1. Wash and cook rice till slightly mushy (4 -5 whistles – use only short grained rice)
  2. Cool thoroughly and spread in a large plate (called Tambalam in Tamil). Prepare tempering and pour onto the rice
  3. 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
  4. If not serving immediately, add the milk and butter and keep for 1 – 2 hours.
  5. Garnish with coriander leaves and serve with lime pickle !
  6. If making this for an event / potluck, mix milk ahead and refrigerate slightly.
  7. For a fancier version (and NOT the traditional temple style prasadam). you can also garnish with slices of green grapes or pomogranate pearls 🙂
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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
No ratings yet
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
  • 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 🙂

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. Use only short grained rice for best results.
Keyword Dadhyodanam, Kovil Prasadam, Kovil Thayir Sadam, South Indian Curd Rice, Summer Coolers, Summer Recipes, Thayir Sadam
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27 Comments

  1. The Pumpkin Farm

    Looks divine Kalyani, curd rice has such a calming effect anytime

  2. My favorite comfort food. Yummy.

    Vardhini
    Event: Sweet Luv
    Event: Strawberries

  3. Yummy rice..

    Cuisine Delights
    My First Event – "COLOURFUL HOLI".

  4. 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…

  5. Priya Srinivasan - I Camp in My Kitchen

    Real Comfort food kalyani!!!! Very Tempting bowl there!!!

  6. Priya Sreeram

    agree with u- thayir sadam according to me is the panacea for all ills- slurp & very hearty bowl there

  7. 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

  8. Thair sadam anytine for a madrasi like me. Pics are too goo kalyani

  9. The best way to end a meal..

  10. Looks so inviting!

  11. vaishali sabnani

    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…

  12. can't do without curd rice…I add raisins and/ or cut grapes which takes this simple curd rice onto another level!

  13. Chef Mireille

    this is completely new to me…looks so creamy…like a savory rice pudding!

  14. This looks totally delicious..I would love to try this..Bookmarked.

    Aarthi
    http://www.yummytummyaarthi.com/

  15. Sensible Vegetarian

    Favorite comfort food.

  16. this is my ever favorite comfort food!….i think i am going to make myself some!

  17. Comfort food at its best.. a must have recipe.. 🙂

  18. Super delicious !!!

    Ongoing Event – CC-Dish For Loved Ones

  19. Suma Gandlur

    We love it too Kalyani.

  20. Love it Kalyani.

  21. Gayathri Kumar

    Very delicious saadam. Looks absolutely divine…

  22. A Kamalika Krishmy

    Anytime comfort food …

  23. Archana Vivek

    nice comfort food

  24. Awesome….

    visit @my blog for my first event in ur free time 🙂
    Preeti
    Ongoing Event–Color n Sweet-HOLI FEST
    Preeti's Kitchen Life

  25. I love tempered curd rice… simple and comforting… nice click

  26. My fav too…

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