Dadhyojanam – Is nothing but curd rice. This is typically a temple style perugannam recipe. This is served in South Indian temples as prasadam. Dadhi means curd. Curd rice is made with softly cooked rice, milk and curd/yogurt. This is a staple food in a South Indian meal, it never ends without curd rice. Curd is rich in proteins and calcium hence it is consumed regularly. Curd rice can also be served as a lunchbox meal.

Adding ginger and roasted dry ginger powder(sonthi/sonti) helps prevent winter problems and gives relief from colds too.

Curd rice is considered to be a super food for summer as it prevents sunstroke and to beat the summer heat. Curd works as a coolant and brings down the body’s heat/temperature.

In winters, adding the seasoning to curd rice helps to neutralize the cooling nature of the curd rice. Or you can add a pinch of pepper or warm milk to neutralize the cooling effect. This can also be consumed when you have cold and cough.

Tips for making curd rice

1. Add curd only after the rice is cooled completely.
2. I suggest using homemade curd. Homemade curd has a totally different flavor and taste than the store brought curd.
3. Curd and milk proportion can be adjusted to suit your taste. You can also skip milk if you want.
4. Adding milk prevents the curd rice from turning sour when kept for a long time.
5. You can add pepper powder or pepper corns.
6. If you are allergic to nuts, you can avoid cashews.
7. Chillies can be avoided if making for kids.

How to make Dadhyojanam / Perugannam / Curd Rice

PREP TIME: 3 MINS  COOK TIME: 15 MINS  TOTAL TIME: 18 MINS  COURSE: MAIN COURSE  CUISINE: SOUTH INDIAN SERVINGS : 2

Ingredients

rice – 1/4 cup, un cooked	ginger – 1/4 tsp
water – 3/4 cup	sonti / dry ginger powder – 1 tsp (adjust)
curd/yogurt – 1/4 cup	cilantro/coriander leaves
milk – 1/2 cup(adjust)	cashew
green chilly – 5-6	chana dal, urad dal – 1 tsp each
red chilly – 1	mustard seeds – 1/2 tsp
pepper corns/miriyalu – 1/2 tsp	jeera/cumin – 1/2 tsp
oil – 2 tbsp	curry leaves

Instructions

1. Rinse and cook rice, 3 whistles. Let the rice cool down before making curd rice.
2. Heat a pan with oil, add chana dal, urad dal, mustard seeds, jeera and curry leaves.
3. Let the mustard seeds crackle, add ginger, green and red chillys, cashew nuts.
4. Add roasted sonti/dry ginger powder. Dals should turn golden brown. Turn off flame.
5. Press the rice to make it soft, add boiled and cooled milk, salt, and curd. Mix the rice neatly to blend everything well.
6. Add coriander leaves and seasoning. Mix well.
7. Serve.

Step by step photo instructions

1. Rinse and cook rice, 3 whistles. Let the rice cool down before making curd rice.

2. Heat a pan with oil, add chana dal, urad dal, mustard seeds, jeera and curry leaves.

3. Let the mustard seeds crackle, add ginger, green and red chillys, cashew nuts.

4. Add roasted sonti/dry ginger powder. Dals should turn golden brown. Turn off flame.

5. Press the rice to make it soft, add boiled and cooled milk, salt, and curd. Mix the rice neatly to blend everything well. Add coriander leaves and seasoning. Mix well.

6. Can be Served with pomegranate seeds or grapes.