Curd Rice Recipe (Thayir Sadam | Daddojanam)

Check ingredients as you prepare them. These checks stay on this page.

• ½ cup rice (- 100 grams, any short grained to medium-grained rice)
  Ingredient note

  Source: ½ cup rice (- 100 grams, any short grained to medium-grained rice)
• 1.5 cups water (- for pressure cooking)
  Ingredient note

  Source: 1.5 cups water (- for pressure cooking)
• 1 cup curd (yogurt; - 250 grams)
  Ingredient note

  Source: 1 cup curd (yogurt; - 250 grams)
• ¼ cup milk (- optional)
  Ingredient note

  Source: ¼ cup milk (- optional)
• 1 each green chilli (chopped or ½ teaspoon)
  Ingredient note

  Source: 1 green chilli (chopped or ½ teaspoon)
• 1 teaspoon ginger (- finely chopped)
  Ingredient note

  Source: 1 teaspoon ginger (- finely chopped)
• 1 teaspoon curry leaves (- finely chopped or 4 to 5 curry leaves, chopped)
  Ingredient note

  Source: 1 teaspoon curry leaves (- finely chopped or 4 to 5 curry leaves, chopped)
• 1 tablespoon coriander leaves (cilantro; , chopped)
  Ingredient note

  Source: 1 tablespoon coriander leaves (cilantro; , chopped)
• 1 tablespoon sesame oil (gingelly oil)
  Ingredient note

  Source: 1 tablespoon sesame oil (gingelly oil)
• ½ teaspoon mustard seeds
  Ingredient note

  Source: ½ teaspoon mustard seeds
• ½ teaspoon urad dal (husked and split black gram dal; - optional)
  Ingredient note

  Source: ½ teaspoon urad dal (husked and split black gram dal; - optional)
• 6 each curry leaves (- chopped or kept whole)
  Ingredient note

  Source: 5 to 6 curry leaves (- chopped or kept whole); upper source range endpoint used for shopping.
• ⅛ teaspoon asafoetida (hing)
  Ingredient note

  Source: ⅛ teaspoon asafoetida (hing)
• 2 tablespoons pomegranate arils (- optional, sweet grapes can also be added instead)
  Ingredient note

  Source: 1 to 2 tablespoons pomegranate arils (- optional, sweet grapes can also be added instead); upper source range endpoint used for shopping.
• 1 tablespoon coriander leaves (- chopped)
  Ingredient note

  Source: 1 tablespoon coriander leaves (- chopped)
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Rinse the rice grains a couple of times in water. Then add the rice in a 2-litre stovetop pressure cooker.
2. Add 1.5 cups water. Stir and mix very well.
3. Pressure cook rice on medium heat for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well.
4. When the pressure settles down on its own, remove the lid and check the doneness of rice. The rice has to be more softer than what we cook on a daily basis and look mushy.
5. With a spoon or vegetable masher, mash the rice. Close the cooker and allow the rice to become lukewarm or come at room temperature.
6. When the rice becomes comes at room temperature and has completely cooled, add fresh curd and milk.
7. Mix again very well and break lumps if any. You can either use the spoon or masher while breaking the lumps.
8. Add finely chopped ginger, finely chopped curry leaves, chopped green chilies and chopped coriander leaves.
9. Instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.
10. Add salt. Mix very well. Keep aside.
11. Heat a small pan or tadka pan and add sesame oil in it. You can use peanut oil or sunflower oil instead of sesame oil.
12. When the oil becomes hot, lower the heat. Add mustard seeds.
13. Let the mustard seeds crackle.
14. Then add urad dal. Urad dal is optional and can be skipped.
15. Fry on a low heat stirring often till the urad dal becomes golden.
16. Lastly add the add curry leaves and asafoetida. Mix very well.
17. Switch off the heat and immediately pour the tempering in the curd rice mixture. Again mix very well.
18. Serve Curd Rice topped with a few coriander leaves or pomegranate arils or grapes. You can skip the fruits too and just serve curd rice as is. You can also serve with fried sun dried green chillies or any South Indian mango pickle.
19. Store any leftovers in the refrigerator for some hours. Better to eat on the same day.