Kovil Thayir Saadham|Temple Style Curd Rice|Dhadhiyodhannam

Thayir Saadham/Curd Rice / Dahi Chawal is a comfort food at any given point in time. During scorching summer heat a bowl of chilled curd rice with a dash of lemon or mango pickle is a bliss to our digestive system.

For those of you who have visited the South Indian Temples (Kovil) either in South India or Temples managed by South Indians ,Curd rice served there as Prasad is very heavenly and unique in taste.
Each temple has a different style of making it ,but the end product is simply mind blowing.

The other names for Curd Rice are Bahala Baath /Bagaala Baath ,Dhadhiyodhanam,Daddhojannam.

Jain Version : Skip the ginger and follow the recipe as is

Preparation Time : 5 mins
Cooking Time : 25 mins
Serves : 2-3 generously
Complexity : Simple

©Sweet Spicy Tasty©



Ingredients

1 cup rice - 200 grams
1 cup boiled milk
2 cups thick curd
2 cups water
ginger finely grated
fresh corriander finely chopped
salt
To Temper
1 tsp mustard seeds
1/2 tsp udad dhall
1/2 tsp channa dhall
2-3 green chillies slit or finely chopped
few curry leaves
pinch of asafoetida/hing

Method

    ©Sweet Spicy Tasty©
  • Pressure cook the rice with 3.5 cups of water until soft for 3 whistles on medium flame,
  • Once the pressure is released,open the lid carefully and mash the rice nicely using the bac of your ladle.
  • Add the milk and mix well and let it cool for a while.
  • Meanwhile prepare the tempering using the ingredients mentioned in the To Temper list.
  • Once the rice is cooled,add the curd,water,salt ,chopped ginger,corriander and the tempering and mix well.
  • If it feels too thick and difficult to mix you can add a little water and loosen it. 
  • Mix well and offer to the lord as prasad /neivedhiyam.


Notes :
  • Some temples dont make use of ginger and green chillies ,instead use dry red chillies. You can also add dry red chillies if you wish.
  • Grated carrots,cucumber and pomogranate pearls also can be used for garnish. This wont be authentic temple style in that case.









2 comments :

  1. thank you sooo much for posting this recipe....I am a BIG FAN of south indian style curd rice

    ReplyDelete

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