Daddojanam

Daddojanam

Daddojanam

Veg

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.

Cuisines

Tamil Brahmin Rayalaseema Andhra Telangana

Best for

Lunch Dinner

Build a full meal around Daddojanam

Get a matched combo of sides and accents

Recipe

Prep: 10 min Cook: 30 min Total: 40 min 2-3 servings

Ingredients

Rice 1 cup Rice , raw
water 2 cups Water
Yogurt 1 cup Yogurt , thick
ghee 1 tablespoon Ghee
Mustard Seed 1 teaspoon Mustard Seed
urad dal 1 teaspoon Urad dal
chana dal 1 teaspoon Chana dal
Chili 2 Chili , finely chopped
Red Chili 1 Red Chili , dry, broken
asafoetida 1 pinch Asafoetida
Curry Leaf 10 Curry Leaf
Cilantro 1 tablespoon Cilantro , finely chopped
Ginger 1 teaspoon Ginger , grated
Pomegranate Seed 1 tablespoon Pomegranate Seed
salt — Salt , to taste

Instructions

  1. 1 Wash the rice thoroughly and cook it with 2 cups of water until soft and mushy.
  2. 2 Allow the cooked rice to cool slightly and then mash it gently.
  3. 3 Mix the mashed rice with the thick curd, ensuring there are no lumps.
  4. 4 In a small pan, heat the ghee over medium flame.
  5. 5 Add mustard seeds to the ghee and let them splutter.
  6. 6 Add urad dal and chana dal, and sauté until they turn golden brown.
  7. 7 Add chopped green chilies, broken dry red chili, asafoetida, and curry leaves. Sauté for a few seconds.
  8. 8 Pour this tempering over the curd rice mixture and mix well.
  9. 9 Add salt to taste and mix thoroughly.
  10. 10 Garnish with chopped coriander leaves, grated ginger, and pomegranate seeds.
  11. 11 Serve the Daddojanam chilled or at room temperature.

Tips

For a richer taste, use homemade curd and add a bit of milk while mixing with rice.