Curd Rice | Thayir Saddam | Daddojanam

Curd Rice as a dish has its origin in the South of India. It is amazingly simple and easy to cook; made with precooked rice, curd(yogurt) & tempering spices. It can be eaten on its own or served with poppadams and pickle. The complete serving is vegetarian and gluten-free.

Curd rice is often considered a superfood by the south Indians. It is filling, nutritious and helps to keep the body cool in the summer heat, and improves digestion.

Prep. Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2

Ingredients:

Regular Rice: 1 cup
Curd (yogurt): ½ cup
Green Chillies/Green Peppers (optional): 2 (finely chopped)
Dried red-chilies (pepper) (whole): 2 nos
Mustard Seeds: 1 tbs
Fresh coriander leaves (parsley): 1/4^th cup (chopped)
Curry leaves: 10 individual leaves
Carrot (medium-sized): 1 (finely chopped)
Chana daal (raw): 1tbs
Urad daal (skinless): 1tbs
Asafoetida (Hing): 1 pinch
Garlic cloves (skinless): 6 nos
Salt: 1 teaspoon
Cooking Oil/Ghee (Clarified Indian Butter)/Butter: 2 tbs
Water: 4 cups

Let’s Cook:

Wash the rice well to remove excess starch and drain it away.
Add the rice to a pot and pour the water into it.
Cook the rice on high heat with occasional stirring, until the rice gets soft and mushy.
Drain the water completely and allow the rice to cool down to room temperature.
Once the rice is cooled, add the curd (yogurt) and salt to the rice and mix well. You may add 2-3 tbs of water to it to loosen it slightly.
Take a saucepan or a wok. Put it on medium-high heat. Add the cooking oil/butter to it.
Add the mustard seeds, asafoetida, chana daal, urad daal, garlic cloves, dried red chili, chopped carrot, curry leaves, and green chilies (pepper) to the oil and cook for 1 minute.
Turn off the heat and add the mixed curd (yogurt) rice to the saucepan or wok and mix well.
Add the finely chopped coriander/parsley to it and mix well again.
Its ready !!!