Daddojanam | Temple style Curd Rice | Thayir Saadam
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
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.
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