Dadhiyonnam/Temple Style Curd Rice Recipe

Cooking Directions

• STEP 1.Cook the rice until soft and let it cool.
• STEP 2.In a bowl, whisk the yogurt until smooth.
• STEP 3.Add the cooked rice to the yogurt and mix well.
• STEP 4.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 5.Once the seeds start to splutter, add chopped green chilies and ginger.
• STEP 6.Saute for a minute and then add this tempering to the rice-yogurt mixture.
• STEP 7.Mix well and season with salt.
• STEP 8.Garnish with chopped coriander leaves and serve chilled.

Cooking Tips

• Make sure to cook the rice until it is soft and fluffy.
• You can add grated carrots, cucumber, or pomegranate seeds for added crunch and flavor.
• For a spicier version, you can add finely chopped green chilies or red chili powder.
• To enhance the flavor, you can also add a pinch of asafoetida (hing) while tempering.
• Serve the Dadhiyonnam chilled for the best taste.

Storage and Serving

• Dadhiyonnam can be stored in the refrigerator for up to 2 days.
• Before serving, you may need to add a little water or yogurt to adjust the consistency.
• It is best served chilled as a side dish or as a light meal on its own.