Curd Rice Recipe | Daddojanam | Thayir Sadam

Name: Curd Rice Recipe | Daddojanam | Thayir Sadam
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 serving
Ingredients: ½ cup rice; 1.5 cups water; 1 cup curd; ¼ cup milk; 1 green chilli; 1 teaspoon ginger; 1 teaspoon curry leaves; 1 tablespoon Coriander leaves; 1 tablespoon sesame oil; ½ teaspoon mustard seeds; ½ teaspoon urad dal; 5 to 6 curry leaves; ⅛ teaspoon asafoetida; 1 to 2 tablespoons pomegranate arils; 1 tablespoon Coriander leaves

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5.0

123 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
3
Calories
223 kcal
Course
Side Dish, Main Course
Cuisine
Indian

Curd Rice Recipe | Daddojanam | Thayir Sadam

Chad Simpson

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Curd Rice also called Thayir Sadam or Daddojanam is a popular and traditional South Indian preparation where cooked rice is mixed with curd (yogurt) and tempered with spices, herbs. It is a staple in many South Indian households and is also made during Hindu festivals.

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Ingredients

Servings

For cooking rice

½ cup rice - 100 grams, any short grained to medium-grained rice
1.5 cups water - for pressure cooking

Other ingredients

1 cup curd (yogurt) - 250 grams
¼ cup milk - optional
1 green chilli chopped or ½ teaspoon
1 teaspoon ginger - finely chopped
1 teaspoon curry leaves - finely chopped or 4 to 5 curry leaves, chopped
1 tablespoon Coriander leaves (cilantro), chopped

For tempering

1 tablespoon sesame oil (gingelly oil)
½ teaspoon mustard seeds
½ teaspoon urad dal (husked and split black gram dal) - optional
5 to 6 curry leaves - chopped or kept whole
⅛ teaspoon asafoetida (hing)

For garnish

1 to 2 tablespoons pomegranate arils - optional, sweet grapes can also be added instead
1 tablespoon Coriander leaves - chopped

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Instructions

Cooking rice

Rinse the rice grains a couple of times in water. Then add the rice in a 2-litre stovetop pressure cooker.
Add 1.5 cups water. Stir and mix very well.
Pressure cook rice on medium heat for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well.
When the pressure settles down on its own, remove the lid and check the doneness of rice. The rice has to be more softer than what we cook on a daily basis and look mushy.
With a spoon or vegetable masher, mash the rice. Close the cooker and allow the rice to become lukewarm or come at room temperature.

Making curd rice

When the rice becomes comes at room temperature and has completely cooled, add fresh curd and milk.
Mix again very well and break lumps if any. You can either use the spoon or masher while breaking the lumps.
Add finely chopped ginger, finely chopped curry leaves, chopped green chilies and chopped coriander leaves.
Instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.
Add salt. Mix very well. Keep aside.

Tempering

Heat a small pan or tadka pan and add sesame oil in it. You can use peanut oil or sunflower oil instead of sesame oil.
When the oil becomes hot, lower the heat. Add mustard seeds.
Let the mustard seeds crackle.
Then add urad dal. Urad dal is optional and can be skipped.
Fry on a low heat stirring often till the urad dal becomes golden.
Lastly add the add curry leaves and asafoetida. Mix very well.
Switch off the heat and immediately pour the tempering in the curd rice mixture. Again mix very well.
Serve Curd Rice topped with a few coriander leaves or pomegranate arils or grapes. You can skip the fruits too and just serve curd rice as is. You can also serve with fried sun dried green chillies or any South Indian mango pickle.
Store any leftovers in the refrigerator for some hours. Better to eat on the same day.

Notes

Curd rice is best made with rice grains that have been freshly cooked and cooled. You can also use rice that has been cooked on the same day. But avoid using refrigerated or a day old rice.
For small kids, you can skip the green chillies and ginger completely.
Some grated carrots and or beetroot can also be added. Note that beetroot will impart a pink color in the curd rice.
Use fresh curd or yogurt. Avoid adding curd that tastes very sour.
For vegan curd rice, use plant based yogurt like coconut milk yogurt or cashew milk yogurt or almond milk yogurt. Use plant based milk like thin coconut milk, cashew milk or almond milk.
Pomegranate arils can be skipped.
This curd rice recipe can be doubled or tripled.

Nutrition Information

Show Details

Calories 223kcal (11%) Carbohydrates 31g (10%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.003g Cholesterol 6mg (2%) Sodium 90mg (4%) Potassium 180mg (5%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 241IU (5%) Vitamin B1 (Thiamine) 0.1mg Vitamin B2 (Riboflavin) 0.2mg Vitamin B3 (Niacin) 58mg Vitamin B6 0.1mg Vitamin B12 1µg Vitamin C 102mg (113%) Vitamin D 0.2µg Vitamin E 0.2mg Vitamin K 2µg Calcium 135mg (14%) Vitamin B9 (Folate) 592µg Iron 0.5mg (3%) Magnesium 23mg Phosphorus 154mg Zinc 1mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 223 kcal

% Daily Value*

Calories	223kcal	11%
Carbohydrates	31g	10%
Protein	10g	20%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Trans Fat	0.003g	0%
Cholesterol	6mg	2%
Sodium	90mg	4%
Potassium	180mg	4%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	241IU	5%
Vitamin B1 (Thiamine)	0.1mg
Vitamin B2 (Riboflavin)	0.2mg
Vitamin B3 (Niacin)	58mg
Vitamin B6	0.1mg
Vitamin B12	1µg	42%
Vitamin C	102mg	113%
Vitamin D	0.2µg	1%
Vitamin E	0.2mg
Vitamin K	2µg
Calcium	135mg	14%
Vitamin B9 (Folate)	592µg
Iron	0.5mg	3%
Magnesium	23mg	6%
Phosphorus	154mg
Zinc	1mg