Curd Rice Recipe (Thayir Sadam | Daddojanam)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (42)

Curd Rice Recipe (Thayir Sadam | Daddojanam)

NUTRITION · PER SERVING20M COOK
CAL 13%·PRO 13%
CARBS 38G57% OF CAL
1G FIBER0G ADDED0G INTRINSIC33G OTHER3G TOTAL SUGAR
FAT 9G30% OF CAL
3G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cooked rice combined with yogurt and tempered mustard seeds, curry leaves, and spices to create a soft, creamy South Indian dish. Often served as part of a traditional meal.

mainindiangrain bowlgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • ½ cup rice (- 100 grams, any short grained to medium-grained rice)
  • 1.5 cups water (- for pressure cooking)
  • 1 cup curd ((yogurt) - 250 grams)
  • ¼ cup milk (- optional)
  • 1 green chilli (chopped or ½ teaspoon)
  • 1 teaspoon ginger (- finely chopped)
  • 1 teaspoon curry leaves (- finely chopped or 4 to 5 curry leaves, chopped)
  • 1 tablespoon coriander leaves ((cilantro), chopped)
  • 1 tablespoon sesame oil ((gingelly oil))
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal ((husked and split black gram dal) - optional)
  • 5 to 6 curry leaves (- chopped or kept whole)
  • ⅛ teaspoon asafoetida ((hing))
  • 1 to 2 tablespoons pomegranate arils (- optional, sweet grapes can also be added instead)
  • 1 tablespoon coriander leaves (- chopped)
PREP
15M
SODIUM
53MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.