Curd Rice | Traditional Style | Temple Recipe | Daddojanam is typically made in South Indian temples and served as prasadam.
Curd Rice | Traditional Style | Temple Recipe | Daddojanam is a popular and tasty South Indian dish. This curd rice is nothing but curd (yogurt) mixed with cooked rice, spices, and then tempered. During the old times, people used to add more milk in the curd rice to use it for a longer time, as milk will convert into curd. The curd rice is also known as thayir sadam or daddojanam in some South Indian languages. Yogurt/curd is rich in proteins, calcium, good fats, minerals, and thus it is an excellent dish. The friendly probiotic bacteria present in the curd help in the digestion. It can be served as it is during lunch or dinner. Try to prepare this healthy and tasty recipe and enjoy it with family and friends. Share your feedback in the comment section.
Tips and Suggestions by Mom Chef:-
- Best to use homemade curd.
- If you use a pressure cooker to cook the rice then take one whistle more than the regular rice or if you cook it in any vessel or pan then overcook the rice.
- Use fresh curd, but if the curd is slightly sour, then you can add some more milk.
- The curd and the milk proportions can be adjusted to suit your taste.
- To avoid the curd rice from turning sour during summers, milk is added.
- Some grated carrots and or beetroot can also be added.
- Curd rice can also be prepared from leftover rice.
- Adjust the spices as per the requirement.
- You can also use it on the next day, as it has milk, it will not get hard or spoil.