Curd Rice | Daddojanam | Thayir Sadham
Creamy and Rich Curd Rice recipe!
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
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.
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