Daddojanam, Thair Saadam or Dahi Bhaat (Tempered Curd Rice)

Daddojanam, Thair Sadam, Dahi Chawal or Curd Rice
Daddojanam, Thair Sadam, Dahi Chawal or Curd Rice

Daddojanam (Tair Saadam in Tamil or Dahi Bhaat in Hindi) is a traditional favourite with most South Indians.

Give us this day our daily dose of curd rice, we say!

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 Pulihora, Daddojanam, and Nimmakaya Uragaya. 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.

Many a fellow traveller also gets to “partake” of this yummy meal.


  1. Rice – 1 Cup
  2. Dahi/Curd – 1 Cup
  3. Mustard Seeds/Rai – ½ tsp
  4. Udad Dal/Split Black Gram – ½ tsp
  5. Chana Dal/Split Green Gram – ½ tsp
  6. Pepper Corns – 4
  7. Hing/Asafoetida – 1/4 tsp
  8. Curry Leaves – 4 to 5
  9. Red Chillies – 3 to 4
  10. Salt – To taste
  11. Oil  – 2 tsp
  12. Water – 2 Cups


  1. Was and soak the rice in 2 Cups water for about 1 hour.
  2. Drain the rice and add 2 Cups of water.
  3. Cook rice till it is very soft.
  4. Let the rice cool.
  5. Add curd, curry leaves, and salt to the rice.
  6. Mix well.
  7. Heat the oil and add mustard seeds.
  8. When the mustard seeds sputter, add Udad Dal and Chana Dal.
  9. Fry till golden brown.
  10. Turn off the heat.
  11. Add split red chillies and asafoetida to the hot oil.
  12. Mix well.
  13. Add to the curd rice.
  14. Mix well.
  15. Serve with Lime or Mango pickle.


  • 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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  2. Hi………….
    Great post like this must be highly recommended. It is so nice to read such wonderful blog. Thanks

    Glass Tempering India

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  4. Ahhh….true it is that nothing is better than Tair Saadam on a hot summer day!!
    It’s one of my favorite….I make it exactly the same way as you but minus the udad dal…

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