Flavored Curd Rice / Daddojanam Recipe

Flavored Curd Rice / Daddojanam

Winter has arrived and everybody reduces the intake of curd. But considering its benefits and being a lover of yogurt, I do not want to miss it even in winter or rainy season. Taking curd in this way doesn't harm you in any way keeping all the nutrients intact. I make this atleast once a week during winter and rainy seasons. My kids love this and ask for their lunch box.

Daddojanam is a very tasty and delicious rice variety that can be packed while travelling as well. This is very easy and simple to prepare with basic ingredients that are commonly available in our homes. Here, curd is tempered with herbs and spices making it all the more tasty. This curd is then mixed with rice.

The first time my kids tasted this rice was at my mom's place. Later, I started preparing this dish at my home, but they did not like it as much as they liked my mom's version. I immediately called her and asked her the perfect recipe for this Daddojanam and here it goes.

Preparation

Make a paste of  green chillies and ginger and keep aside. Take one cup of curd and whisk it well such that there are no lumps. The curd should not be too sour or too plain. It should not be too thick as well. In case it is too thick, add very little water and whisk it well.

Add ginger-green chillies paste and salt to this curd and mix well. Add cumin powder to this curd if you wish for an extra flavour. This is purely optional. Keep aside.

Heat ghee in a pan and add mustard and cumin seeds.

Allow them to splutter. Add broken cashews and saute until they change to a golden brown colour. Keep stirring for an even colour.

Add hing, curry leaves and dry red chillies.

Add curry leaf powder ( optional ). I add for extra flavour and because it is good for digestion. Now add the curd and immediately switch off the flame, else there are chances that the curd will curdle.

Add chopped coriander leaves if you wish at this stage. Mix well and transfer to a bowl.

Cook rice in a pressure cooker with enough water. Once the whistle cools, take into a plate and mash with a ladle.

Add this flavored curd to the rice and mix well.

Adjust salt and water according to your desire. Garnish with pomegranate seeds and serve hot or cold.

Ingredients

Curd 1 cup
Green chillies 1
Ginger 1/2 " piece
Salt to taste
Ghee 2 tsp
Mustard seeds 1 tsp
Cumin Seeds 1 tsp
Cashews handful of broken cashews
Red chillies 2
Curry leaves few sprigs
Hing 1 pinch
Corinader leaves 1-2 sprigs
Curry leaf powder 1 tsp ( optional )
Pomegranate seeds to garnish
Black Pepper powder 1/2 tsp ( optional )
Cumin Powder 1/2 tsp ( optional )

Method

1. Whisk curd in a bowl such that there are no lumps. It should be smooth.
2. Mix green chillies-ginger paste to the curd and mix well. Add salt and keep aside.
3. Heat ghee in a pan and add mustard and cumin seeds. Allow them to splutter.
4. Add handful of broken cashews and saute until they turn to golden brown colour. Keep stirring to avoid any burning.
5. Add hing, red chillies and curry leaves. Fry for a minute.
6. Add curd and switch off the flame immediately, else there are chances that the curd will curdle.
7. Add chopped coriander leaves.
8. Mix this curd with hot mashed rice. Check for salt and spice. Sprinkle black pepper powder if you want it more spicy.
9. Garnish with pomegranate seeds and serve hot.

Notes

• Mashing rice will give a nice texture to the curd rice. It will be easier for kids to eat as well.
• Sprinkling with black pepper powder will give that 'oomph' factor to the dish.
• Curry leaf powder is said to be good for digestion. Adding this powder will actually give a nice colour to your dish and is very beneficial as well.
• Adding some fresh mint leaves or dried mint leaf powder will give a unique flavour to Daddojanam.