Curd Rice Recipe | Daddojanam | Thayir Sadam

With many names – Curd Rice, Dahi Chawal, Thayir Sadam, Bagala Bath, Daddojanam etc. – this is a quintessential healthy dish which the South Indians swear by. And why shouldn’t they? Nothing comes close to being as easy, filling and delicious as the Curd Rice recipe, to fight the hot climate of South India. I’d say not just down south, Curd Rice has gained popularity in other parts of India as well over the years. Curd mixed with cooked rice and herbs, then tempered with spices – a simple and easy recipe.

What is Curd Rice

Curd Rice (Yogurt Rice) is typically a South Indian dish made of curd (yogurt), cooked rice, herbs and spices. The states where it is most popularly consumed are Tamil Nadu, Karnataka, Kerala, Andhra Pradesh and Telangana. It is also quite common in Maharashtrian households.

As a staple preparation, Curd Rice is not tempered and mostly all South Indian meals end with this version. However, the one with a tempering can be had as a meal or be served in formal gatherings and also as prasadam or naivedyam in temples.

The regional cuisine of a particular state may have an influence in the way it is prepared. Thus, a Curd Rice recipe may have alterations depending on the state you are in. But the common thread that binds all these variations is the use of base ingredients, which remains consistent in each recipe.

Monikers under which the Curd Rice is famous in different states are:

• Thayir Sadam or Bagala Bath in Tamil Nadu
• Mosaranna in Karnataka
• Thayir Choru in Kerala
• Perugannam or Daddojanam in Telangana and Andhra Pradesh
• Dahi Bhat in Maharashtra

Here's a simple recipe for curd rice:

Ingredients:

• 1 cup cooked rice
• 1 cup plain yogurt (curd)
• 1/4 cup milk (optional, for a creamier texture)
• 1 tablespoon oil or ghee
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• 1-2 green chilies, finely chopped
• 1-inch piece of ginger, grated
• 2-3 tablespoons chopped cilantro (coriander leaves)
• A few curry leaves
• Salt to taste

Optional toppings:

• Finely chopped cucumber
• Grated carrot
• Pomegranate seeds
• Roasted peanuts
• Cashew nuts

Instructions:

1. Take the cooked rice in a bowl and mash it lightly with a spoon or your hands to break any clumps and make it slightly mushy.
2. In a separate bowl, whisk the yogurt until smooth. If desired, you can add milk to make the yogurt slightly thinner.
3. Heat oil or ghee in a small pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, and chana dal. Fry until the dals turn golden brown.
4. Add chopped green chilies, grated ginger, and curry leaves to the pan. Sauté for a minute or two until the flavors are released.
5. Pour the tempering mixture (from the pan) over the mashed rice. Mix well to combine.
6. Add the whisked yogurt to the rice and mix thoroughly until all the rice is coated with yogurt. Adjust the consistency by adding more yogurt or milk if needed.
7. Season with salt according to your taste and mix again.
8. Finally, garnish with chopped cilantro and any optional toppings you prefer, such as cucumber, grated carrot, pomegranate seeds, roasted peanuts, or cashew nuts.
9. Let the curd rice sit for 10-15 minutes to allow the flavors to meld together and for the rice to absorb the yogurt.
10. Serve chilled or at room temperature as a refreshing and cooling dish.

Enjoy your homemade curd rice!

Thayir Sadam or Bagala Badh ( Curd Rice ) is ready to serve.