Curd Rice, popularly called Thayir Sadam in Tamil Nadu and Daddojanam in Andhra Pradesh, is a traditional South Indian dish made by blending cooked rice with fresh curd (yogurt). It is light, refreshing, and packed with flavour, making it a favourite in daily meals as well as festive occasions.
Why is Curd Rice Special?
Curd rice is not just delicious but also healthy and soothing for the stomach. With its natural probiotics, it aids digestion, improves gut health, and provides a cooling effect—making it an ideal dish for hot summers.
Ingredients that Make it Flavourful
The beauty lies in its simplicity. The basic recipe uses:
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Cooked rice
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Fresh curd (yogurt)
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Salt to taste
The flavour is enhanced with a tempering of:
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Mustard seeds
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Curry leaves
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Green chilies
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Ginger
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Asafoetida
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Dry red chili
Garnishes like grated carrots, cucumber, coriander leaves, or pomegranate seeds add freshness and colour.
How is Curd Rice Served?
Curd rice is often the finishing dish in a South Indian meal, bringing balance and a sense of completeness. It is commonly paired with:
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Pickles (mango, lime, or gongura)
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Fryums or papad
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Simple vegetable curry on the side
Health Benefits
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Aids Digestion: The probiotics in curd promote gut health.
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Cooling Effect: Helps beat the heat in summer.
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Rich in Nutrients: Provides calcium, protein, and good fats.
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Comfort Food: Gentle on the stomach and easy to digest, even for kids and elders.
Popular Variations
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Temple-style Daddojanam: Mild, less spicy version offered as prasadam.
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Masala Curd Rice: With chopped onions, chilies, and herbs for extra flavour.
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Fruit & Nut Curd Rice: Garnished with grapes, pomegranate, or cashews for festive occasions.
Curd rice
Equipment
- 1 Pressure cooker
Ingredients
- 1 Cup Rice
- 1/8 Cup Milk
- 1/2 Cup Curd
- 1/2 tsp Butter
- As req Salt
For Tempering
- 1 tsp Oil
- 1 tsp Mustard seeds
- 2 no Green chillies finely chopped
- 1 tsp Curry leaves finely chopped
- 1 tsp Ginger finely chopped
- few Pomegranate/Grapes optional
Instructions
- Cook the rice in a pressure cooker until soft. Add a little butter and mash it well.
- Mix in warm or cold milk, followed by fresh curd, and mash again to get a creamy texture.
- Heat oil in a kadai, splutter mustard seeds, and sauté chopped green chilies, curry leaves, and ginger.
- Pour this tempering over the curd rice and mix gently.
- Garnish with pomegranate seeds or grapes for a refreshing touch.
- Serve chilled or at room temperature with your favourite pickle.
Notes
INSTRUCTIONS
- Cook the rice in a pressure cooker until soft. Add a little butter and mash it well.
- Heat oil in a kadai, splutter mustard seeds, and sauté chopped green chilies, curry leaves, and ginger.
- Mix in warm or cold milk, followed by fresh curd, and mash again to get a creamy texture.
- Pour this tempering over the curd rice and mix gently.
- Garnish with pomegranate seeds or grapes for a refreshing touch.
- Serve chilled or at room temperature with your favourite pickle.
Very soothing to palate ✌