The Temple-Style Tempered Curd Rice That Soothes the Soul

◦ 📍 Prep Time: 10 mins

◦ 🔥 Cook Time: 10 mins

◦ ⏱️ Total Time: 20 mins

◦ 👨‍👩‍👧‍👦 Serves: 2

Tempered Curd Rice | Andhra-Style Daddhojanam

Introduction: A Spoonful of Comfort, Straight from Temple Traditions 🌿

If you grew up in a South Indian home, the sight of a bowl of curd rice after a long day is nothing short of comfort. In Andhra temples, daddhojanam is offered as prasadam every single day — creamy, mildly tangy, perfectly spiced, and filled with love.

This recipe brings that exact feeling home. Whether you're back from a long journey, recovering from a spicy binge, or simply craving something soothing, this tempered curd rice is your stomach’s best friend — cool, calming, and deeply satisfying.

Why You’ll Love This Recipe

• Climate Perfect: Light, cooling, and ideal for the Indian climate.

• Gut Health: Excellent for digestion and a great source of probiotics.

• Pantry Staples: Comes together in minutes with basic ingredients you already have.

• Make-Ahead Friendly: It actually tastes even better when slightly chilled.

• The Perfect Side: Can be enjoyed as a full meal or alongside pickles and papad.

Ingredients

Main Ingredients:

• Cooked rice – 1 to 1.5 cups

• Curd (yogurt) – 1 to 1.5 cups (adjust based on desired creaminess)

• Salt – to taste

For Tempering:

• Oil or ghee – 1 tbsp

• Bengal gram (chana dal) & Urad dal – ½ tsp each

• Mustard seeds – ¼ tsp

• Cumin seeds – ¾ tsp

• Fenugreek seeds (methi) – ¼ tsp

• Dry red chillies – 1–2

• Hing (asafoetida) – a pinch

• Green chillies – 1–2 (slit or chopped)

• Grated ginger – ½ tsp

• Curry leaves – 6–8

• Turmeric – a tiny pinch

• Chopped coriander leaves – 1 tbsp

Optional Add-ons:

• Fresh milk (for adjusting consistency), red chilli powder, a small piece of butter, or grated carrot and pomegranate pearls for garnish.

Step-by-Step Instructions

1. Prepare the Base: In a bowl, mix cooked rice with curd until creamy. Add salt and set aside.

2. Fry the Dals: Heat oil or ghee in a pan. Add chana dal and urad dal, frying until they turn golden.

3. Splutter Seeds: Add mustard seeds and let them splutter, then add cumin and methi seeds for a few seconds.

4. Add Spices: Add dry red chillies (do not let them darken) and hing to release its aroma.

5. Sauté Aromatics: Add green chillies and grated ginger; sauté until the raw smell disappears.

6. Color & Finish Tempering: Add curry leaves and turmeric; fry briefly. Switch off the flame and mix in chopped coriander.

7. Combine: Pour this seasoning over the curd rice and combine gently. Adjust salt and curd as needed.

💡 Pro Tip: For the authentic prasad-style flavour, chill the curd rice for 30 minutes before serving; it tastes even better after resting.

Serving Suggestions & Variations

• Traditional: Serve chilled or at room temperature with mango, gongura, or lemon pickle.

• Texture: Pair with papad or fryums for a crunchy contrast.

• Convenience: Ideal for lunchboxes, travel food, or a light dinner.

Variations:

◦ Temple-Style: Add a small piece of butter to the hot tempering.

◦ Health Boost: Mix in grated carrot, cucumber, or pomegranate seeds.

◦ Kid-Friendly: Skip green chillies and use minimal red chillies.

◦ Extra Rich: Add a splash of warm milk before mixing for added creaminess.

Health Benefits & Nutrition

Curd provides essential probiotics for gut health, while rice offers quick energy, making this a balanced, wholesome meal.

Nutrition Table (Approx. per serving): | Nutrient | Value | | :--- | :--- | | Calories | 220–260 kcal | | Protein | 6–8 g | | Carbohydrates | 35–40 g | | Fat | 5–6 g |

• Store: In an airtight container in the fridge for up to 1 day.

• Restore: Add a splash of milk or fresh curd before serving to restore the creamy texture.

• ⚠️ Important: Do not reheat — curd splits when heated.

If this recipe reminded you of temple prasadam or your mother’s kitchen, share it with someone who loves homely South Indian meals. Tag @TummyKhush when you try it!