February 08, 2017

Kovil Thayir Saadham|Temple Style Curd Rice|Dhadhiyodhannam

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Thayir Saadham/Curd Rice / Dahi Chawal is a comfort food at any given point in time. During scorching summer heat ,a bowl of chilled curd rice with a dash of lemon or mango pickle is a bliss to our digestive system.

For those of you who have visited the South Indian Temples (Kovil) either in South India or Temples managed by South Indians ,Curd rice served as Prasad is very heavenly and unique in taste.
Each temple has a different style of making it ,but the end product is simply mind blowing.

 Curd Rice is also known as Bahala Baath /Bagaala Baath ,Dhadhiyodhanam,Daddhojannam.

Jain Version : Skip the ginger and follow the recipe as is

Preparation Time : 5 mins
Cooking Time : 25 mins
Serves : 2-3 generously
Complexity : Simple


1 cup rice - 200 grams (donot use flavored rice like basmati or gobindo bhog rice).
1.5 cups boiled milk
2 cups thick curd
2 cups water
ginger finely grated
fresh corriander finely chopped
Oil to temper
To Temper
1 tsp mustard seeds
1/2 tsp udad dhall
1/2 tsp channa dhall
2-3 green chillies slit or finely chopped
few curry leaves
pinch of asafoetida/hing


    ©Sweet Spicy Tasty©
  • Pressure cook the rice with 3.5 cups of water until soft for 3 whistles on medium flame,
  • Once the pressure is released,open the lid carefully and mash the rice nicely using the bac of your ladle. The rice should be mashed really well ..must resemble the texture of a porridge I.e. mushy and gooey .
  • Add the milk and mix well and let it cool for a while. Using milk prevents the curd rice from getting lumpy and stiff .
  • Meanwhile prepare the tempering  in 2 tsp oil using the ingredients mentioned in the To Temper list.
  • Once the rice is cooled,add the curd,water,salt ,chopped ginger,corriander and the tempering and mix well. Never use watered down curd or yogurt . I prefer to use curd that has been set at home with atleast 2% fat milk . 
  • If it feels too thick and difficult to mix you can add a little more milk and loosen it. 
  • Mix well and offer to the lord as prasad /neivedhiyam.
  • Tomato chutney, Mango Thokku , lemon pickle or simple potato roast curry are fantastic combinations for this heavenly delicious curd rice. 
Notes :
  • Some temples dont make use of ginger and green chillies ,instead use dry red chillies. You can also add dry red chillies if you wish.
  • Grated carrots,cucumber and pomogranate pearls also can be used for garnish. This wont be authentic temple style in that case.
  • Please donot use ghee for the tempering. 

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  1. thank you sooo much for posting this recipe....I am a BIG FAN of south indian style curd rice

  2. My daughter is a huge fan of thair saadam. She will love this recipe and will pack some for her lunch boxes too.

  3. We love thayir sadam and make it frequently. Will try out this Temple style next time. I like it with some beans poriyal as a side to go with it.

  4. This sounds like such a tasty and creamy dish. I love rice and Yogurt so will definitely try this recipe. Am I right in understanding that the tempering is done as a dry tempering with no oil or ghee?

  5. A huge thayir saadham fan any day! With all that tempering it is all the more inviting , with a side of lemon pickle, it is match made in heaven!

  6. Temple foods are always best. Taste really divine. This curd rice looks so inviting. Loved your detailed recipe. I would love to try it soon.

  7. Curd rice is my favourite but have not tried making it at home as yet. Such a simple, easy recipe to follow. Going to make it soon.

  8. nothing matches dudhyodhanam as a divine prasadam, and same goes for comfort food made at home. Lovely clicks with the pickle on top- Kalyani

  9. Curd rice is often prepared at home, it is a comfort food. The temple version looks good, will make it soon.


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