DHADIYODANAM(TAMIL) Curd rice)

Name: DHADIYODANAM(TAMIL) Curd rice)
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 c rice; 2 tbsp sago; 3 c curd; Salt to taste; 1/2 c green bell pepper, chopped; 1/2 c red bell pepper, chopped; 1/2 c yellow bell pepper, chopped; 1/2 c cucumber, chopped; Thadkaa, temper:; 1 tbsp sesame seed oil; 1 tbsp ginger, finely chopped; 1 tsp cumin seeds; 1 tsp urad; 1 tsp mustard seeds; 1/2 tsp asafetida; 1/4 tsp methi powder; 1 green chili, finely chopped; 20 curry leaves

Lakshmi Sridharan Ph D @cook_19872338

USA

Mom, this is not your curd rice recipe. (Grandma used to call curd rice bakkaala bath (Kannada). This is totally a new creation of mine using lot of veggies, cucumber, bell peppers and etc. More nutritious. It simply tasted divine with mint chutney and pickle. #CA26 #Curd #curd rice #mystery basket #CA2026

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

4 servings

1/2 crice
2 tbspsago
3 ccurd
Salt to taste
1/2 cgreen bell pepper, chopped
1/2 cred bell pepper, chopped
1/2 cyellow bell pepper, chopped
1/2 ccucumber, chopped
Thadkaa, temper:
1 tbspsesame seed oil
1 tbspginger, finely chopped
1 tspcumin seeds
1 tspurad
1 tspmustard seeds
1/2 tspasafetida
1/4 tspmethi powder
1green chili, finely chopped
20curry leaves
Main curd rice

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Steps

20 mins

1

Make a checklist. Keep the ingredients within reach
2

Make a checklist. Keep the ingredients within reach
3

Soak rice plus sago with 4c water in a bowl for 40 minutes. Wash; drain
Cook the drained grains with 3c water and chopped ginger in a bowl a pressure cooker Overcooking is OK. let it be mushy. Take out of the cooker and let it cool.
4

Transfer the cooked rice plus sago to a bowl. Add chopped bell peppers and cucumber, curd and salt to taste. Mix together.
5

Thadukka Tempering
This is what gives the unique taste, flavor and aroma to Dhathiyodhanam. Over medium heat in a saucepan heat the oil. Pop mustard seeds. Then stir in urad, cumin seeds, tender curry leaves, and green chilies. I grow curry tree; tender curry leaves are easily available for me. It is absolutely essential that you use tender curry leaves. Stir in asafetida, a minute. Turn off the stove.
6

Add the tempered ingredients to the bowl with curd and veggies and etc. Cool the curd mixture. Chill it ;good especially in the dog days of Indian summer
Serve with pickle or spicy hot chutney. Curd rice and pickle is a match made in heaven. I served with homemade lime and mint curry leaves tamarind chutney, stir- fried egg plant. Enjoy the healthy food

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Lakshmi Sridharan Ph D @cook_19872338

on April 27, 2026 19:56

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography