Daddojanam

Curd rice (on the left)
Origin
Alternative name(s)	Yogurt rice
Place of origin	India
Region or state	South India
Details
Main ingredient(s)	Rice, yogurt, tempering

Curd rice ( Kannada: ಮೊಸರು-ಅನ್ನ, Tamil: தயிர் சாதம், Telugu: పెరుగు అన్నం) also called yogurt rice is a dish of India. The word "curd" in India usually refers to unsweetened yogurt. Unlike the Westerners, Indians mean yogurt when they say curd and what the westerners call curd is called paneer. It is very popular in the Indian states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu.^[1][2]

In the state of Tamil Nadu it is so popular that this food is one of the chief offerings to the God in many Shiva and Vaishnavite Temples which is later distributed as 'prasadam' (blessed food) to devotees. Here this is called by a different name 'dadhiannam'/ "dadyodanam" (Tamil script:ததியன்னம்/ தத்தியோதனம்) Sanskrit दधि dadhi=curd + अन्नं annam = cooked rice. Such names are never used in common parlance among the non-Brahmin Tamil people and is universally known as Thayir sadam, literally curd rice.

Preparation [edit]

While it is most easily prepared by simply mixing boiled rice and yogurt, more elaborate methods can be used when needed. One of these recipes is given here: Rice is boiled so that it breaks down, becoming almost like a paste. Bring it to room temperature. It is then seasoned with fried finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida. Finally, milk, yogurt, and salt are added.^[1][2]

Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers), and then mixing it with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro.^[1][2]

Serving [edit]

Curd rice is often eaten accompanied by South Indian pickles such as those of mango or lime. In South Indian home cuisine, it is standard to eat curd rice at the end of lunch and dinner, which helps ease the effects of the spicy main dishes.^[1][2] It is also said to aid digestion.

In some areas, curd rice is served in a unique style where rice is boiled, mixed with a mild curd and salted and then tempered with a tadka (seasoning) of mustard seeds, curry leaves, dry chillies and urad dal roasted in a spoon of hot oil. Garnishings vary with region and range from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashewnuts, grated raw mango and boondi. It can be served lukewarm or chilled. Additional options include a pinch of powdered and roasted asafoetida.^[1][2]

See also [edit]

• Cuisine of India
• Rice congee
• Udupi cuisine
• South Indian cuisine

References [edit]

External links [edit]

• Traditional Curd Rice Recipe
• Curd Rice Recipe

v t e Indian dishes by region North Aloo gobi Baati Baingan bartha Barfi Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dal makhani Dopiaza Haleem Kachori Kadai Kadhi Keema Kulcha Korma Kulfi Mattar paneer Makki di roti Mirchi Bada Naan Nihari Palak Paneer Pakora Paneer tikka Pasanda Raita Rajma Rogan josh Rumali Roti Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala Aloo Mutter South Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhakkattai Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sambar Sheer korma Sevai Upma Uttapam Vada West Akuri Basundi Bhakri Bhelpuri Bombil fry Chivda Chouriço Dahi vada Dhansak Dhokla Doodhpak Kadboli Khatkhate Khichdi Kombdi vade Kuswar Misal Pav bhaji Patoleo Patra ni machhi Sabudana Khichadi Sanna Sevpuri Shrikhand Sorpotel Thalipeeth Vada pav Vedhmi Veg Kolhapuri Vindaloo Xacuti East Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli Pitha Cham cham Chandrakanti Charchari Chhena Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Rasabali Rasgulla Ras malai Sandesh Santula Miscellanea Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Panipuri Papadum Paratha Puri Roti Samosa Sabzi Zarda Puri Bhaji Indian diaspora Chicken tikka masala Desi Chinese Phall Nasi kandar Pasembur Roti canai