Perumal Kovil Thayir Sadam (Curd Rice)


Curd Rice – Dahi chawal

I was a regular visitor of kesava Perumal kovil (Temple in Mylapore – chennai). Every Thursday morning , they serve curd rice as prasad.

Amazing taste.

I have tired to create it. Obviously, nobody can bring in the divine taste. This is somewhat matching to the kovil (Temple) thayir sadam.

Ingredients :

Raw Rice – 1 cup

Milk – 3/4  litre.

Til oil or Sesame seed oil – 1 tsp.

Salt – 1 1/2 to 2 tsp (salt is very important for the taste of a good thayir sadam – be careful and experiment).

Curd – 1 tbsp.

White Butter (unsalted) – 1 to 2 tbsp.

For seasoning :

Ghee or any oil – 1 tbsp

Mustard – 1 tsp.

Urad dal – 1 tbsp.

Ginger – small piece chopped.

Green chilli – 4 nos.

Method :

  • Cook the rice very well with a tsp of til oil and salt.
  • Mash it little bit.
  • Cool it and bring it to room temperature.
  • Boil the milk and bring it to room temperature.
  • Mix the milk with the rice.
  • Add the curd.
  • Allow it to fermant.
  • After 4 hours add the seasoning. While seasoning don’t fry the green chillies too much. Just fry and add.
  • Allow it to stand for another 2 to 3 hours – till the curd is fully set.
  • Add the butter and mix.

In Tirupati curd rice – black pepper is added. So along with the seasoning we can also add black pepper.

Along with the seasoning we can add,

  • Dry fuits.
  • Vegetables like cucumber, carrot, raw mango.
  • Fruits like grapes, Pomegranate.

The curd rice itself is a lazy dish. On days, we are lazy to cook – we can make this effortless dish. Still no one in the family will complain. In case, we are so lazy – even to give the seasoning . Then, we can just eat the plain curd rice without the seasoning  – with,

  • Pickle.
  • Mixture.
  • Chips.
  • Ripe mangoes.

We can also have it with

  • With any roast vegetable.
  • Mango sweet pachadi.
  • Why not with coconut Burfi  or Mysore pak.
  • Even with left over resam ( the sediments of the resam). It tastes wonderful.

Note :

  • If you take the pain of seasoning – then, enjoy the flavours of the spices. Don’t have pickle. Pickle will take over the flavour of the spices.
  • Pickle and plain curd rice is a very good combination.
  • Can add curry leaves or coriander leaves – in kovil (temple) rice they don’t add curry leaves.
  • If you don’t have 6 hours then add more curd. Then, it will set in two or three hours.
  • This is how my mother makes the curd rice, when we are travelling. She will prepare and pack it. After, six to seven hours we can have it.
  • Also, can use red chilli in the seasoning.
  • This is a very easy naivedyam (offering to god).
  • Use 4 green chillies – in the picture I have used less – as I was serving for my kids. If we use more chillies it will be very tasty.

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