Daddojanam is an Andhra Style Curd Rice. Or as I refer to it as, ‘Curd Rice all dressed up fancy’ . Made on festivals and auspicious occasions, the addition of Pomegranate and a special tempering / tadka makes this a delicacy.
Ingredients
1 Cup slightly over-cooked Rice
1 and 1/2 to 2 Cups plain Dahi (Yogurt) or as desired
2 medium sized Green Chillies, chopped fine
A small piece of Ginger, chopped fine or grated
Salt, to taste
For the Tempering (Tadka)
1/2 Tsp oil
A generous sprinkling of Hing / Asafoetida
1/4th Tsp Mustard Seeds / Rye
1/4 th Tsp Cumin Seeds / Jeera
1/4th Tsp Urad Dal
2 dry Red Chillies
A few Curry Leaves / Kadipata
For the Garnish
Chopped Coriander
Fresh Pomegranate Seeds
Method
Beat the Curd well, till it is smooth.
Add the Curd and the Salt to the Rice and mix well.
Add the Ginger, Green Chilly and Pomegranate Seeds and mix again.
Prepare the tempering by heating the Oil in a pan, adding the hing to it, followed by the Rye and Jeera.
As they splutter, add the Urad Dal, Red Chilly and Curry Leaves to it.
Saute for a bit.
Add this tempering to the rice and mix together.
Garnish with chopped coriander and pomegranate seeds.
Cool and serve by itself or with a Pickle and Papad / Applam.
Daddojanam - Andhra style Curd Rice
Author: Sirimiri - Mayuri Nidigallu
Recipe type: Main
Cuisine: Andhra
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
- 1 Cup slightly over-cooked Rice
- 1 and ½ to 2 Cups plain Dahi (Yogurt) or as desired
- 2 medium sized Green Chillies, chopped fine
- A small piece of Ginger, chopped fine or grated
- Salt, to taste
- For the Tempering (Tadka)
- ½ Tsp oil
- A generous sprinkling of Hing / Asafoetida
- ¼th Tsp Mustard Seeds / Rye
- ¼ th Tsp Cumin Seeds / Jeera
- ¼th Tsp Urad Dal
- 2 dry Red Chillies
- A few Curry Leaves / Kadipata
- For the Garnish
- Chopped Coriander
- Fresh Pomegranate Seeds
Instructions
- Beat the Curd well, till it is smooth.
- Add the Curd and the Salt to the Rice and mix well.
- Add the Ginger, Green Chilly and Pomegranate Seeds and mix again.
- Prepare the tempering by heating the Oil in a pan, adding the hing to it, followed by the Rye and Jeera.
- As they splutter, add the Urad Dal, Red Chilly and Curry Leaves to it.
- Saute for a bit.
- Add this tempering to the rice and mix together.
- Garnish with chopped coriander and pomegranate seeds.
- Cool and serve by itself or with a Pickle and Papad / Applam.
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