Daddojanam

Curd rice — cooked, slightly warm short-grain rice mixed thoroughly with thick, freshly set yogurt and salt until the rice grains loosen and the yogurt incorporates completely, then tempered with mustard seeds, urad dal, dried red chilli, green chilli, fresh ginger, pomegranate seeds, and curry leaves in sesame oil poured over the surface. The ratio of yogurt to rice is the key variable: too much yogurt makes it soup; too little and the curd rice is dry. The Telangana and Andhra daddojanam uses slightly more green chilli and ginger than the Tamil version (thayir sadam) and relies on sesame oil rather than coconut oil for the tempering. The final course of every Telangana feast; eaten to cool the digestive system after the heavy, intensely spiced preceding courses.