Curd 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

Seasoning :

• Oil - 2 tsp
• Green chillies - 1 or 2, chopped
• Mustard seeds - 1/2 tsp
• Moongdal / Paithuparppu - 1 tsp
• Red chillies - 1 ( optional)
• Asafoetida / Hing - 1/4 tsp
• Curry leaves - few 
• Cashews (optional)

Method

• Take a large bowl add all the ingredients
• Take a small pan heat oil and add mustard seeds , allow to splutter add moongdal
• Then add hing / asafoetida, green chillies fry till dal turns brown in color add curry leaves and cashews fry on low flame. 
• Pour into bowl and mix well and serve

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