Curd (Yogurt) Rice / Dadhyodhanam

In South India, a lunch or dinner is incomplete without Curds. Curd rice is a very popular and must dish for South Indians. Normally it is just plain rice added with curds. But on special occasions & festivals curd rice is tempered and also added with fresh fruits which gives a lot of flavor and additional taste. I usually temper it , garnish it with coriander and add pomegranate & grapes during seasons. It also tastes good with just tempering & garnishing. This is made along with Bisibele Baath OR Puliyogre because it gives a taste of coolness after a spicy dish. In Karnataka it is called BakalaBaath and also made as Dadhyodhanam in South Indian Temples (for prasaadam).



Prep Time : 15 Mins
Serves :  2

Ingredients
  • Pomegranate - 1/4 cup
  • Seedless grapes , chopped - 4 tsp
  • Curds / Plain Yogurt - 4 cups
  • Cooked white rice - 3 cups
  • Coconut - 2 tsp, grated
  • Salt to taste
  • Coriander leaves - 4 tsp, chopped
Tempering
  • Oil - 2 tsp
  • Green chillies - 1 or 2, chopped
  • Mustard seeds - 1/2 tsp
  • Chana dal / Split black chickpeas - 1 tsp
  • Red chillies - 1 ( optional)
  • Asafoetida / Hing - 1/4 tsp
Method
  • Take a large bowl add all the ingredients
  • Take a small pan heat oil and add mustard seeds , allow to splutter add chana dal
  • Then add hing / asafoetida then green chillies fry till dal turns brown color. 
  • Pour into bowl and mix well and serve







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