• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking From Heart
  • Home
  • Recipe Index
  • About
    • CH Accolades
    • CH Video Recipes
    • Privacy Policy
  • Contact
  • Subscribe to our Blog!
menu icon
go to homepage
  • Recipe Index
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Bachelor Recipes

    Curd Rice | Daddojanam | Thayir Sadham

    Published: May 31, 2019 · Modified: Jul 18, 2021 by Ramya · 1 Comment

    8 shares
    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    Curd Rice – a creamy, delicious treat for hot summers. A perfect summer recipe with step-wise pictures. Take it on a trip or in your lunch box!

    Thayir

    So if you are making Pulihora or Mango Rice, it is a must to make some creamy Curd Rice to go with it. This is one recipe that’s underrated to the core because it is so simple to make. But, have you ever tasted curd rice that’s gone sour? It’s not so pleasant isn’t it?! Although I love Daddojanam/Thayir Sadham, I cant stand a badly made one. It is really easy to put it together. After all, you just need cooked rice and curd to make this. But every household probably makes it differently and what I am sharing here is how I make it at home.

    Daddojanam Recipe

    Daddojanam is Andhra style Curd Rice recipe and it has a few assorted spices apart from the regular ingredients. I love using pomegranate pearls in my curd rice – its adds a mild sweetness to the rice, along with the texture. I also add finely chopped ginger and green chillies, which add the much required spiciness. Now, I wouldn’t make curd rice ever without curry leaves and fresh coriander leaves. I always prefer using homemade curd full cream milk that’s fresh. If you are taking this on a trip or for your lunch box, it is better to add some milk so that the curd doesn’t turn sour. Check out the notes for more information.

    Curd Rice Recipe

    How to make Curd Rice | Daddojanam | Thayir Sadham

    📖 Recipe

    Curd Rice

    Curd Rice | Daddojanam | Thayir Sadham

    Ramya
    Creamy and Rich Curd Rice recipe!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Dish
    Cuisine South Indian
    Servings 2 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 2 cups Cooked Rice soft and mushy
    • 2 cup Fresh Curd/Plain Yogurt
    • 1 tablespoon Finely Chopped Ginger
    • 1-2 Finely Chopped Green Chillies
    • 2 teaspoon Ghee
    • 1 teaspoon Mustard Seeds
    • ½ teaspoon Cumin Seeds
    • 1 tablespoon Urad Dal
    • 1 tablespoon Chana Dal
    • Generous Pinch of Asafoetida
    • Salt as needed
    • Pomegranate Pearls as needed optional
    • Few Curry Leaves
    • 2-3 tablespoon Fresh Coriander Leaves Chopped
    Prevent your screen from going dark

    Instructions
     

    • Mash the cooked rice until is mushy. Add some water if needed, the grains shouldn’t be visible.
    • Heat ghee in a pan and add mustard seeds, urad dal and chana dal. Fry them until golden.
    • Next add finely chopped green chillies, ginger and asafoetida. Fry for a minute.
    • Add the tempering to the mashed rice and mix well.
    • Add curd and salt as needed. Mix well.
    • Finally add pomegranate pearls and finely chopped coriander leaves.
    • Serve with pickle on the side or fried potatoes or any side dish of your choice.
    Keyword Variety Rice Recipes
    InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
    YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

    Thayir Sadham

    Detailed step-wise picture recipe of making Curd Rice | Daddojanam | Thayir Sadham

    1. Mash the cooked rice until is mushy. Add some water if needed, the grains shouldn’t be visible.

    2. Heat ghee in a pan and add mustard seeds, urad dal and chana dal. Fry them until golden.

    3. Next add finely chopped green chillies, ginger and asafoetida. Fry for a minute.

    4. Add the tempering to the mashed rice and mix well.

    5. Add curd and salt as needed. Mix well.

    6. Finally add pomegranate pearls and finely chopped coriander leaves.

    7. Serve with pickle on the side or fried potatoes or any side dish of your choice.

    Curd Rice

    Recipe Notes

    • I use 3 cups of water for a cup of rice to cook it mushy.
    • If you want this to stay fresh for longer, use ¼ cup of milk along with curd.
    • You can also add fried cashews & green grapes.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

    Share this: Show some love!

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    • Click to share on Telegram (Opens in new window) Telegram
    • Click to share on WhatsApp (Opens in new window) WhatsApp

    Like this:

    Like Loading...

    More Bachelor Recipes

    • Onion Tomato Thokku recipe
      Vengayam Thakkali Thokku | Onion Tomato Thokku
    • How to make Pasi Paruppu Sambar
      Pasi Paruppu Sambar | Moong Dal Sambar
    • Mamidikaya Mukkala Pachadi | Instant Raw Mango Pickle
    • Sambar Rice
      Sambar Sadam | Pressure Cooker Sambar Rice

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. It's All About Food

      June 21, 2019 at 7:05 am

      looks absolutely delicious!

      Reply

    Primary Sidebar

    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


    Popular Recipes

    • Eggless Gulab Jamun Cake
      Eggless Gulab Jamun Cake

    • Fried Gram Chutney without Coconut
      Pottukadalai Chutney | Fried Gram Chutney without Coconut

    • Soya Sukka Curry
      Soya Chunks Chukka | Soya Sukka Curry

    • Bakery Style Egg Puffs Recipe
      Egg Puff | Bakery Style Egg Puffs Recipe

    • Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice

    • No-Bake Mango Cheesecake with Agar Agar
      No-Bake Mango Cheese Cake with Agar Agar


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen on

    • Featured
    my foodgawker gallery

    COPYRIGHT © 2025 - Cooking From Heart

    This website uses cookies to improve your experience. We'll assume you're okay with this, but you can opt-out if you wish.Accept Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    8 shares
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required