Curd Rice Recipe, Daddojanam, Thayir Sadam, Bagala Bath, Perugannam
Curd Rice Recipe or Daddojanam made in Andhra Style is creamy rice made with sweet curd tempered with spices.
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As per the geographic location, name and way of making this recipe may change. In Tamil people call with the name thayir sadam or bagala bath whereas in Andhra people name it as Daddojanam or perugannam.
During the festive season of Navratri or Ugadi this recipe is made and offered as naivedyam to gods. Usually, when we make this recipe for temple offering we skip adding green chillies (but add dry red chillies) and ginger pieces.
If you have ever tasted Daddojanam prasadam in Tirupati, they make use of whole black pepper to bring the spicy flavour.
Planning to make Thayir Sadan for long journeys? then adding ginger is a good idea as it soothes the digestive system and adding the right quantity of salt will keep this recipe not becoming sour.
If you want you can even add little milk which is boiled and cooled or even fresh cream for enhanced flavour.
During the summer season, if you order curd rice they some times add grated carrot or even pomegranate seeds accompanied with mango pickle. My parents always say this rice helps in cooling body during the summer season, so I like to have at least once a day.
You may also like to check Coconut Rice Recipe, Lemon Pulihora, Kadambam recipe and Vangi bath.
Curd Rice Recipe, Daddojanam, Thayir Sadam, Bagala Bath, Perugannam
Curd Rice Recipe or Daddojanam made in Andhra Style is creamy rice made with sweet curd tempered with spices.
Ingredients
- 1 cup Rice
- Water – Required
- 1 tbsp. Salt
- 1 large bowl Curd
- 2 tbsp. Oil
- ½ tbsp. Mustard seeds
- ½ tbsp. Cumin seeds
- 1 tbsp. Chana dal
- ½ tbsp. Ginger finely grated
- 3 tbsp. Green chillies finely sliced
- 4 No. Dry red chillies
- 3 tbsp. Curry leaves
- ½ tbsp. Black pepper ground coarsely
- 2 tbsp. Coriander leaves
Instructions
- Wash rice with adequate water and add 2-3 glasses water and cook.
- While rice is in a hot state, mash it with another vessel like glass or spatula.
- Tip: If you are planning to make Thayir Sadam for the journey, adding boiled and cooled milk will keep this recipe not becoming sour if you want you may also add cream for extra flavor.
- Sprinkle a little salt, bowl full curd and mix well till you get creamy curd rice.
- Now, let's prepare temper spices.
- In a pan heat oil and add cumin seeds, mustard seeds, chana dal, green chillies, ginger pieces, coarsely ground black pepper, curry leaves and dry red chillies.
- Saute for a while and transfer this temper while it's hot into the Bagala Bath recipe.
- Mix all ingredients and garnish the Daddojanam recipe with coriander leaves.
Recipe Video
How to make Curd Rice Recipe or Daddojanam:
- Add rice in a vessel and clean it with adequate water.
- For each bowl of rice you add, add water twice. i.e., in a ratio of 1:2.
Tip: Usually, the ratio mentioned above is for normal rice cooking. Whereas while preparing curd rice, as the rice needs to be very soft, we might add extra 1 cup water.
- Cook rice with the slight lid open and once it’s cooked, transfer to another bowl.
Tip: If you are using pre-cooked rice, adding boiled and cooled milk will make this recipe more flavoured and lessen souring of curd.
- While rice is in hot stage, mash rice to soft with the help of a glass.
- Add 1 tbsp. salt and curd, mix well till you get creamy layer.
Tip: Adding fresh and sweet curd helps in keeping this recipe in good taste for a long time. If not there might be a tendency of becoming sour.
- Pour little oil in a pan, add mustard seeds, cumin seeds and chana dal.
- Add ginger pieces, green chillies, dry red chillies and curry leaves.
Tip: If you are making for the purpose of Temple Naivedyam, you may skip adding green chillies and ginger pieces.
- Ground black pepper coarsely and add them, sauté for a while.
- Add this spice mixture in curd rice and mix well.
- Serve Daddojanam in a serving bowl and garnish with coriander leaves.
Tip: If you want to make this recipe more nutritious you may add pomegranate, cashew and grated carrot.
