Temple Style Curd Rice | Kovil Thayir Sadam Recipe

Temple Style Curd Rice | Kovil Thayir Sadam Recipe with stepwise pics and a short YouTube video.  Also, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This humble curd rice also called as Daddojanam or Bagalabath is prepared in all the Temples and given as prasadam to the devotees. Last year, when we visited Tirumala, after the long tiring hours in the queue, when we came out they gave all the devotees this Daddojanam, it tasted so divine and there was not even a single pinch of sourness in the rice, really I was fascinated. Though we cannot replicate the same in our home, the secret is they use raw rice, fresh, thick and unsour curd, full-fat milk, red chilli for seasoning and moreover I feel the blessings of Lord Venkateshwara is in all the prasadam given there. Ok, friends try this recipe in your home and let me know your feedback too, a simple Lemon Pickle or Avakaya is enough to enjoy this curd rice, so no need to search for anything special. If interested check my Aadi Perukku Recipes and 100+ Lockdown Recipes.

Check my other Temple style Recipes like
1. Kovil Puliyodharai
2. Sugar Candy / Kalkandu Pongal
3. Kovil Sakkarai Pongal
4. Panchamrut / Panchamirtham
5. Ghee / Nei Appam
6. Kandarappam

Daddojanam Recipe

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Temple Style Curd Rice | Kovil Thayir Sadam Recipe

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Temple Style Curd Rice also called as Daddojanam or Bagalabath is prepared in all the Temples and given as prasadam to the devotees. Try this Kovil Thayir Sadam Recipe in your home with a simple Lemon Pickle or Avakaya.

Course: Festival Recipes, Rice Varieties

Cuisine: South Indian

Keyword: Daddojanam, Kovil Thayir Sadam Recipe, Temple Style Curd Rice

Servings: 3 People

Calories: 382 kcal

Author: Priya Santhamohan

Ingredients

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Raw Rice / பச்சைஅரிசி
• 2½ Cups Water / தண்ணீர்
• 1 Cup Curd / தயிர் Link to Homemade Curd.
• 1 Cup Milk / பால்
• Salt / உப்பு As Required

To Temper / Seasoning

• 2 to 3 tsp Oil / எண்ணெய்
• 1 tsp Mustard Seeds / கடுகு
• ½ tsp Urad Dal / உளுத்தம்பருப்பு
• ½ tsp Channa Dal / கடலைப்பருப்பு
• 1 tsp Ginger / இஞ்சி (Chopped)
• 4 to 5 Red Chilli / வரமிளகாய்
• 1 Sprig Curry Leaves / கருவேப்பில்லை
• 1 Generous Pinch Hing / பெருங்காயம்

Instructions

1. Take 1 cup of raw rice in a vessel.
2. Soak it in water for 30 minutes for easy cooking. Then, rinse the rice well to remove any dust.
3. Pour 2.5 cups of water and pressure cook it for 5 to 6 whistles, to get mushy rice.
4. Once the pressure subsides by itself, take the rice out of the cooker. Let it cool down slightly.
5. Transfer the rice to a wide vessel. Then, mash it well with a potato masher or wooden mathu.

6. Then, pour the curd.

7. Pour the milk. Use boiled milk at room temperature or chilled milk, don't use hot milk.
8. Mix it well without any lumps and then add required salt. The rice should be creamy and goey, as it thickens with time.

9. The ingredients kept in the pic are 'To Temper'.

10. Heat oil in a small tadka pan, then add the mustard seeds. Once it starts to splutter, add the urad dal and chana dal.

11. Add the chopped ginger, red chilli, curry leaves and fry everything till golden colour. Switch off the flame and then sprinkle the hing generously.
12. Pour the seasoned ingredients over the rice.

13. Mix everything well.

    Serve this Kovil Thayir Sadam Recipe with Instant Mango Pickle.

Recipe Video

Recipe Notes

Tips for Temple Style Curd Rice

1. Use Raw rice only to prepare this Temple Style Curd Rice.

2. Soaking the rice for 30 minutes gives softness and helps in easy cooking too.

3. Pressure cook the rice for 5 to 6 whistles, so it will be easy while mashing.

4. Use fresh and thick curd for a good taste, never use sour curd.

5. Also, use full-fat milk for a creamy texture. The milk should be at room temperature, don't add hot milk to the curd.

6. Don’t skip milk as it prevents this Kovil Thayir Sadam Recipe turning sour.

7. Traditionally, red chilli is used for seasoning in all the Temples, so don't use green chilli.

Kovil Thayir Sadam Recipe

Method for Kovil Thayir Sadam Recipe

1. Take 1 cup of raw rice in a vessel.

2. Soak it in water for 30 minutes for easy cooking. Then, rinse the rice well to remove any dust.

3. Pour 2.5 cups of water and pressure cook it for 5 to 6 whistles, to get mushy rice.

4. Once the pressure subsides by itself, take the rice out of the cooker. Let it cool down slightly.

5. Transfer the rice to a wide vessel. Then, mash it well with a potato masher or wooden mathu.

6. Then, pour the curd.

7. Pour the milk. Use boiled milk at room temperature or chilled milk, don’t use hot milk.

8. Mix it well without any lumps and then add required salt. The rice should be creamy and goey, as it thickens with time.

9. The ingredients kept in the pic are ‘To Temper‘.

10. Heat oil in a small tadka pan, then add the mustard seeds. Once it starts to splutter, add the urad dal and chana dal.

11. Add the chopped ginger, red chilli, curry leaves and fry everything till golden colour. Switch off the flame and then sprinkle the hing generously.

12. Pour the seasoned ingredients over the rice.

13. Mix everything well.

Serve this Kovil Thayir Sadam Recipe with Instant Mango Pickle.

Temple Style Curd Rice