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).
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
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