Curd Rice | Traditional Style | Temple Recipe | Daddojanam is a dish 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 to the curd rice to use it for a longer time, as milk would turn into curd. This 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 either lunch or dinner. Try to prepare this healthy and tasty recipe and enjoy it with family and friends. Share your feedback in the comments section.
Tips and Suggestions by Mom Chef:-
- It is best to use homemade curd.
- If you use a pressure cooker to cook the rice then take one whistle more than those for the regular rice, or if you cook it in any vessel or pan, overcook the rice.
- Use fresh curd, but if the curd is slightly sour, then you can add some more milk.
- You can adjust the proportions of curd and milk to suit your taste.
- Add milk to avoid the curd rice from turning sour during summers.
- You may also add some grated carrots.
- You can prepare the curd rice from leftover rice as well.
- Adjust the spices as per the requirement.
- You can also consume it, the next day, as it has milk, and so, it will not harden or spoil.