Ingredients
- 1/2 cup Rice
- 2 cups Water
- 1 cup Milk
- 1/3 cup + 1 cup Curd
- required Salt
- Few coriander leaves
- 1/2 tablespoon butter
to temper
- 1/2 teaspoon Ghee
- curry leaves few
- 1/2 teaspoon Mustard seeds
- 1 teaspoon urad dal
- 1/4 teaspoon ginger powder or grated ginger
- 1/2 teaspoon asafoetida
Instructions
- First, wash the rice well
- add 1 cup of hot water and soak for 30 minutes
- Pressure cook rice with 2 cups of water for 6 whistles and simmer for 1 minute
- Whisk the thick non-sour curd well till you get smooth creamy curd
- Transfer the rice to a wide vessel and immediately mash it well with a ladle/masher
- Add salt and hot milk; mix well
- add butter and mix well
- In a pan add ghee. When it is hot add mustard seeds, urad dal, and curry leaves; let it splutter
- Add ginger powder and asafoetida; give a quick saute
- transfer the rice
- Add curd; mix well
- Finely sprinkle coriander leaves and mix well; temple curd rice is ready
Video
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Notes
TIPS FOR PERFECT temple style CURD RICE
- Always mash the rice when it is hot
- Avoid basmati rice for curd rice
- Use milk for a nice texture and to prevent the curd from being too sour
- Always whisk the curd well before adding
- Avoid sour curd, use fresh homemade thick curd or plain Greek yogurt
- Add 2% or whole-fat milk but avoid 1% or low-fat milk
- Use butter/ghee for tempering. avoid oil
- Can I add milk while cooking rice
variations for Kovil style thayir sadham
add for tempering
- red and green chilli
- grated ginger instead of ginger powder
- chana dal, cumin seeds
add for Daddojanam
- Grated cucumber, mango, and carrot
- Fruits like pomegranates, grapes
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