Curd Rice | Daddojanam | Thayir Sadam
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).
Equipment
- Pressure Cooker
Ingredients
- 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.