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.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201017_135945.jpg?w=840)
Tips for making curd rice
- Add curd only after the rice is cooled completely.
- I suggest using homemade curd. Homemade curd has a totally different flavor and taste than the store brought curd.
- Curd and milk proportion can be adjusted to suit your taste. You can also skip milk if you want.
- Adding milk prevents the curd rice from turning sour when kept for a long time.
- You can add pepper powder or pepper corns.
- If you are allergic to nuts, you can avoid cashews.
- 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
- Rinse and cook rice, 3 whistles. Let the rice cool down before making curd rice.
- Heat a pan with oil, add chana dal, urad dal, mustard seeds, jeera and curry leaves.
- Let the mustard seeds crackle, add ginger, green and red chillys, cashew nuts.
- Add roasted sonti/dry ginger powder. Dals should turn golden brown. Turn off flame.
- 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.
- Serve.
Step by step photo instructions
- Rinse and cook rice, 3 whistles. Let the rice cool down before making curd rice.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201019_184341.jpg?w=1024&resize=366%2C366)
2. Heat a pan with oil, add chana dal, urad dal, mustard seeds, jeera and curry leaves.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201018_134215.jpg?w=1024&resize=370%2C208)
3. Let the mustard seeds crackle, add ginger, green and red chillys, cashew nuts.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201019_184617.jpg?w=946&resize=375%2C406)
4. Add roasted sonti/dry ginger powder. Dals should turn golden brown. Turn off flame.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201019_184733.jpg?w=960&resize=374%2C398)
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.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201019_185008.jpg?w=1024&resize=385%2C385)
6. Can be Served with pomegranate seeds or grapes.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201018_144815.jpg?w=840)
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