The Perfect Curd Rice | Daddojanam | Thayir Sadam

While the South Indian Curd Rice is much loved across India, it is sacred in South Indian homes with much emotion attached to it. No meal in South India is complete without at least a morsel of Curd Rice. Called Daddojanam in Andhra Pradesh and Telangana, and Thayir Sadam in Tami Nadu, this eternal favourite is very easy to make.

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Nothing goes down better than a portion of cool Daddojanam on a hot summer day! Or then any other day. Nor is any long distance train journey complete without it…. My memories of “going to native place” during vacations are full of memories of packing a “carriage” with Chintapandu Pulihora | Tamarind Rice, Daddojanam, and Nimmakaya Uragaya | Andhra Lemon Pickle in Oil. Packed along with this was a set of plastic plates, glasses, and spoons which were exclusively reserved for train journeys. 🙂

And then there was the mandatory newspaper. At mealtimes, a small portion of the lower berth would be reserved for unpacking the carriage and serving food. First one spreads multiple sheets of newspaper, then slowly unpacks the carriage (quite a challenge when the train rocks), hands everyone a plate, and then slowly serves everyone the goodies.

Do also try my recipes for Gopalkala | Dahi Poha with Cucumber and Coconut and Mosaru Avalakki | Dai Poha.

Recipe for Andhra Daddojanam | Thayir Sadam | South Indian Curd Rice

Cook Time: 30 Mins

Serves: 4

Ingredients

1. To Cook the Rice
   1. Rice – 1 Cup
   2. Water – 2.5 Cups
   3. Dahi, Curd, Perugu – 2 Cups
   4. Milk – 1/2 Cup
   5. Salt to Taste
2. For Tempering
   1. Rai, Mustard Seeds, Avalu – 1/2 tsp
   2. Udad Dal, Split Black Gram, Minapa Pappu – 1 tsp
   3. Chana Dal, Split Bengal Gram, Senaga Pappu – 1 tsp
   4. Kadipatta, Curry Leaves, Karivepaku – 10
   5. Grated Ginger – 1 tsp
   6. Red Chillies – 3 to 4
   7. Oil  – 2 tsp

How to Make Daddojanam | Thayir Sadam | South Indian Curd Rice

1. Wash the rice well. If you have time, soak the rice in 2.5 cups water for about 30 minutes. This helps the rice cook become nice and soft easily when cooked.
2. Pressure cook the rice till it is very soft and mashable.
3. While the rice is hot, using a heavy ladle mash the rice.
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4. Add milk and mix well.
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5. Add the curd and salt, and mix well.
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6. The Tempering
   1. In a ladle, heat the oil and add mustard seeds.
   2. When the mustard seeds sputter, add udad dal and chana dal.
   3. Fry till golden brown.
   4. Add split red chillies, grated ginger, and curry leaves.
   5. Stir-fry for a few seconds.
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7. Add to the curd rice.
8. Mix well.
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9. Let the curd rice rest for at least 1 hour.
10. Serve with Lemon Pickle or Mango pickle.
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Tips

• Let the rice “rest” for at least one hour before eating.
• You can add grated carrots and cucumber to make it “different”.
• If you are making this for a train journey, use 1/2 cup curd to make the recipe and at the very end add 1/2 cup milk. Mix well. The Daddojanam will be ready to eat after 3-4 hours and will stay fresh overnight without refrigeration.

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Curd Rice | Daddojanam | Thayir Sadam

Aruna

A well-made Curd Rice is soft and creamy with just the hint of ginger and chilly. This recipe will help you make the perfect, creamy Curd Rice (called Daddojanam in Andhra Pradesh and Thayir Sadam in Tamil Nadu).

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main, Main Course

Cuisine Indian, South Indian, Tamil Nadu

Servings 4 People

Equipment

• Pressure Cooker

Ingredients

  

1x2x3x

• 1 Cup Rice, Biyyam
• 2.5 Cups Water
• 2 Cups Dahi, Curd, Perugu
• 1 Cup Milk
• Salt to Taste

For Tempering

• 1/2 tsp Rai, Mustard Seeds, Avalu
• 1 tsp Udad Dal, Split Black Gram, Minapa Pappu
• 1 tsp Chana Dal, Split Bengal Gram, Senaga Pappu
• 8 to 10 Kadipatta, Curry Leaves, Karivepaku
• 1 tsp Grated Ginger
• 3 to 4 Red Chillies
• 2 tsp Oil

Instructions

 

Making the Rice

• Wash the rice well. If you have time, soak the rice in 2.5 cups water for about 30 minutes. This helps the rice cook become nice and soft easily when cooked.
• Pressure cook the rice till it is very soft and mashable.
• While the rice is hot, using a heavy ladle mash the rice.
• Add milk and mix well.
• Add the curd and salt, and mix well.

The Tempering

• In a ladle, heat the oil and add mustard seeds.
• When the mustard seeds sputter, add udad dal and chana dal.
• Fry till golden brown.
• Add split red chillies, grated ginger, and curry leaves.
• Stir-fry for a few seconds.
• Add to the curd rice.
• Mix well.
• Let the curd rice rest for at least 1 hour.
• Serve the Daddojanam | Thayir Sadam | Curd Rice with Lemon Pickle or Mango pickle.

Notes

• Let the curd rice “rest” for at least 30 minutes before eating. This will help the flavour of ginger permeate the rice.
• You can add grated carrots and cucumber. If you do this:
  • Add the grated vegetables just before you add the tempering.
  • Increase the amount of curd.
• If you are making Daddojanam well in advance, use 1.5 cups milk and 1.5 cups Dahi. The Thayir Sadam will be ready to eat after 2-3 hours and will also stay fresh overnight without refrigeration.

Keyword Curd Rice, Daddojanam, Dahi Bhat, Thayir Sadam

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!