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curd-rice-recipe
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Curd Rice Recipe South Indian, Thayir Sadam | Daddojanam Recipe

A simple rice dish made by mixing curd and cooked mushy rice and then giving it a slight tempering which is a popular recipe down south.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Rice
Cuisine: South Indian
Servings: 2
Calories: 300kcal
Author: Asiya

Ingredients

For the tempering:

  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds/jeera
  • 1/2 tsp chana dal bengal gram
  • 1/2 tsp urad dal split black gram
  • 2 green chillies vertically slit
  • 2 dried red chillies
  • 5-6 curry leaves

For cooking rice:

  • 1 cup rice
  • salt - to taste
  • 3 cups water

For garnishing:

  • 3-4 tbsp pomegranate seeds

Instructions

Cook the rice:

  • Firstly, in a pressure cooker or cooking vessel, add 1 cup of washed rice, add 3 cups of water and salt as per taste.
  • Pressure cook the rice for about 2-3 whistles or cook the rice normally.
  • The cooked rice should be mushy.
  • Transfer the cooked rice in a bowl, mash the rice well.
  • Add yogurt, mix and mash the rice well.
  • Add salt if required.
  • Give the tempering as mentioned in the below steps.

Give the tempering:

  • In a wok add oil and heat it.
  • Into it add cumin seeds, mustard seeds and allow it to crackle.
  • Add chana dal and urad dal and saute well.
  • Add slit green chillies and stir well.
  • Add dried red chillies and saute well.
  • Add curry leaves and allow them to crackle.
  • Add the mashed curd rice to this tempering.
  • Mix the rice with tempering.
  • Switch off the flame.
  • Garnish and serve with pomegranate seeds.
  • Curd rice is ready!!!

Notes

1.If salt is not added while cooking rice then add salt after mashing the cooked rice.
2.Always mash the cooked rice before adding yogurt.
3. Never add tempering ingredients for this rice in more quantity.
4.It tastes good if eaten by mixing pomegranate seeds or any sweet flavored fruits into it.

Nutrition

Calories: 300kcal
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