Tuesday, April 05, 2016

Dadhiyonnam / Temple style Curd Rice / Perumal kovil Thayir Sadaam


Dadhiyonnam / Temple style Curd Rice /  Perumal kovil Thayir Sadaam

                                     You will be familiar with this word " Dadhiyonnam" if you are a  frequent visitor to Perumal / Balaji Temple.  If not, dadhiyonnam is a curd rice prepared as a prasadam in most of the temple. It is very simple and easy to prepare. Milk and curd, mixed together with mushy rice and  tempered  with Chana dhal, chopped green chilies, ginger and mustard.  Starch in the rice gives nice consistency to this dish. Try this at your home and you will not miss the divine taste and  flavor..

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3 ~ 4
Source: sarasyummybites.com

Ingredients:
1 cup raw rice
1 tbsp. butter
11/2  cups milk or more if needed
4 tbsp. curd
Salt to taste

For Seasoning:
1 tbsp. sesame oil
1/2 tsp mustard  seeds
1 tsp channa dhal or as needed
2 green chills, chopped finely or to taste
1/2 tsp minced fresh ginger
1 ~ 2 string curry leaves
Minced cilantro as needed

Method:
1.  Cook rice with 3 1/2 cups of water till it become soft and mushy. Turn of the heat and allow the rice to cool. Do not drain the excess starch from the rice.
2. Boil the milk and allow it  cool little bit. Meantime, heat oil in a skillet and add the seasoning ingredients one by one after mustard seeds splutter.
3. Fry the seasoning ingredients till it become crispy.
4. Add the seasoning to the cooked rice along with curd, butter and salt.
5.  Pour in lukewarm milk and mix with spatula to avoid any lumps. Add milk or water to required consistency. Adjust Salt to taste.

Dadhiyonnam / Temple style Curd Rice /  Perumal kovil Thayir Sadaam


Dadhiyonnam / Temple style Curd Rice / Perumal kovil Thayir Sadaam



Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3 ~ 4
Source: sarasyummybites.com

Ingredients:
1 cup raw rice
1 tbsp. butter
11/2  cups milk or more if needed
4 tbsp. curd
Salt to taste

For Seasoning:
1 tbsp. sesame oil
1/2 tsp mustard  seeds
1 tsp channa dhal or as needed
2 green chills, chopped finely or to taste
1/2 tsp minced fresh ginger
1 ~ 2 string curry leaves
Minced cilantro as needed

Method:
1.  Cook rice with 3 1/2 cups of water till it become soft and mushy. Turn of the heat and allow the rice to cool. Do not drain the excess starch from the rice.
2. Boil the milk and allow it  cool little bit. Meantime, heat oil in a skillet and add the seasoning ingredients one by one after mustard seeds splutter.
3. Fry the seasoning ingredients till it become crispy.
4. Add the seasoning to the cooked rice along with curd, butter and salt.
5.  Pour in lukewarm milk and mix with spatula to avoid any lumps. Add milk or water to required consistency. Adjust Salt to taste.


 www.sarasyummybites.com


Dadhiyonnam / Temple style Curd Rice /  Perumal kovil Thayir Sadaam



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