A comforting South Indian classic, this creamy yogurt rice is tempered with spices and herbs. Perfect for a light lunch, a soothing meal when you're unwell, or as prasad (offering).
A fiery and tangy raw mango pickle from Andhra, bursting with the pungent flavor of mustard. This traditional summer pickle is a beloved South Indian condiment that pairs perfectly with hot rice, ghee, and curd rice.
Crispy, sun-dried rice fritters from the heart of Andhra Pradesh. Made with rice and sago, these savory crackers are stored for months and fried to golden perfection, offering a delightful crunch with every meal.
About Daddojanam, Avakai Pickle and Biyyam Vadiyalu
Creamy, gut-friendly Daddojanam with a tangy pickle and crispy vadiyalu. So comforting!
This andhra dish is perfect for dinner. With 694.15 calories and 14.45g of protein per serving, it's a nutritious choice for your meal plan.
2 Dried Red Chillies (broken in half)
2 Green Chillies (finely chopped)
1 inch Ginger (finely grated)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (chopped, for garnish)
0.25 cup Pomegranate Arils (for garnish, optional)
Instructions
1
Cook the Rice: Wash the rice thoroughly. In a pressure cooker, combine the rice with 2 cups of water. Cook for 4-5 whistles on medium heat until the rice is very soft and mushy. If cooking on a stovetop, use 2.5 cups of water and cook until overdone. Let the pressure release naturally.
2
Cool and Mash: Transfer the cooked rice to a large mixing bowl and allow it to cool down completely to room temperature. This step is crucial to prevent the curd from splitting. Once cooled, mash the rice well with the back of a spoon or a potato masher.
3
Prepare Yogurt Base: To the mashed rice, add the thick curd, milk, and salt. Mix everything thoroughly until you achieve a smooth, creamy, and porridge-like consistency. Set aside.
4
Prepare the Tempering (Tadka): Heat sesame oil in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
5
Sauté Dals and Spices: Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
6
Add Aromatics: Lower the heat and add the hing, broken dried red chillies, chopped green chillies, grated ginger, and curry leaves. Sauté for another 30-40 seconds until the curry leaves turn crisp and the ginger becomes fragrant.
7
Combine and Garnish: Immediately pour this hot tempering over the prepared yogurt rice. Mix well to incorporate the flavors evenly. Garnish with freshly chopped coriander leaves and pomegranate arils. Serve chilled or at room temperature.
194cal
3gprotein
11gcarbs
17gfat
Ingredients
1 kg Raw Mangoes (Use firm, sour, dark green variety. Cut into 1-inch pieces with the kernel shell.)
150 g Mustard Seeds (To be ground into a coarse powder.)
150 g Red Chilli Powder (Use a spicy variety like Guntur for authentic heat.)
150 g Rock Salt (Or non-iodized crystal salt. Iodized salt can darken the pickle.)
100 g Garlic Cloves (Peeled but left whole.)
500 ml Sesame Oil (Also known as gingelly oil. Use cold-pressed for best results.)
25 g Fenugreek Seeds (Use whole seeds.)
2 tbsp Turmeric Powder
1 tsp Asafoetida (Also known as Hing.)
25 g Kala Chana (Optional, for added texture and flavor.)
Instructions
1
Prepare the Mangoes (Crucial Step)
Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean, absorbent cloth. There should be absolutely no moisture left.
Chop the mangoes into 1-inch pieces. Traditionally, the hard inner shell of the kernel (tenka) is retained with the piece, as it adds a unique flavor. Discard the soft kernel inside.
Spread the mango pieces on a dry cloth or tray in a single layer. Let them air dry under a fan for 1-2 hours to eliminate any residual surface moisture. This step is critical for preventing spoilage.
2
Prepare the Spice Mix (Masala)
Ensure your grinder jar is completely dry. Add the mustard seeds and grind them to a coarse powder. Avoid over-grinding, which can make it bitter.
In a large, completely dry bowl or basin, combine the coarse mustard powder, red chilli powder, rock salt, turmeric powder, whole fenugreek seeds, peeled garlic cloves, and kala chana (if using).
Mix these dry ingredients thoroughly with a dry spoon until evenly distributed.
3
Combine Mangoes and Spices
Add the air-dried mango pieces to the spice mix in the basin.
1 cup Sona Masuri Rice (Or any short-grain raw rice)
0.25 cup Sabudana (Also known as sago or tapioca pearls)
5 pcs Green Chillies (Adjust to your spice preference)
1 tbsp Cumin Seeds
1 tbsp Sesame Seeds (White or black)
1.5 tsp Salt (Adjust to taste)
6 cup Water (For cooking the porridge)
2 cup Vegetable Oil (For deep frying)
Instructions
1
Soak Rice and Sago
Thoroughly wash the raw rice and sabudana under running water until the water runs clear.
In a large bowl, soak the washed rice and sabudana together in enough water to cover them by at least 2 inches. Let them soak for a minimum of 6 hours, or preferably overnight.
2
Grind the Batter
Drain all the water from the soaked rice and sabudana.
Transfer the mixture to a wet grinder or a high-powered blender along with the green chillies.
Grind to a very smooth, fine paste. Add a few tablespoons of water if necessary to facilitate grinding, but keep the batter as thick as possible.
3
Cook the Porridge
Pour the ground batter into a heavy-bottomed pot or kadai.
Add 6 cups of water and salt. Whisk well to ensure there are no lumps.
Place the pot on medium heat. Cook for 25-30 minutes, stirring continuously and scraping the bottom and sides to prevent sticking and burning.
The mixture will thicken considerably and turn into a glossy, translucent porridge. To check for doneness, the raw smell of rice should be gone.
4
Add Spices and Cool
Turn off the heat. Immediately stir in the cumin seeds and sesame seeds.
Mix everything well. Allow the porridge to cool for 15-20 minutes. It will thicken further as it cools.
5
Pipe and Sun-Dry
Lay a clean, thick plastic sheet or a clean cotton cloth (like a dhoti) in an area with direct, strong sunlight.
Using a spoon or a piping bag with a plain nozzle, drop small, coin-sized portions of the warm batter onto the sheet, leaving about an inch of space between each one.
Let them dry in the sun for 2 to 4 days, depending on the intensity of the sun. They will shrink, become hard, and turn translucent.
After the first day, gently peel them off the sheet and flip them over to ensure the other side also dries completely.
6
Store the Vadiyalu
Once the vadiyalu are completely brittle and moisture-free (they should snap easily), they are ready for storage.
Store them in a clean, dry, airtight container at room temperature. They can be stored for up to a year.
7
Fry and Serve
Heat vegetable oil in a kadai over medium-high heat for deep frying.
To test if the oil is ready, drop a small piece of vadiyalu; it should sizzle and rise to the surface immediately.
Carefully drop a handful of dried vadiyalu into the hot oil. They will puff up and double in size within 5-10 seconds.
Using a slotted spoon, quickly remove them before they change color significantly. Drain on a paper towel to absorb excess oil.
Serve hot as a crunchy accompaniment to rice dishes like sambar, rasam, or pappu.
Using clean, dry hands or a large dry spoon, toss everything together gently but thoroughly until every mango piece is evenly coated with the masala.
4
Temper and Add the Oil
In a small pan, gently heat the sesame oil on low heat until it is just warm to the touch. Do not let it smoke or become hot.
Turn off the heat. Add the asafoetida (hing) to the warm oil and give it a quick stir. This infuses the oil with its aroma.
Allow the oil to cool down completely to room temperature. This may take 20-30 minutes.
Pour the cooled, infused oil over the mango and spice mixture. Mix thoroughly until the oil is well incorporated.
5
Store and Cure the Pickle
Carefully transfer the pickle mixture into a sterilized, completely dry ceramic jar (bharani) or a glass jar. Do not fill it to the brim; leave about 2 inches of space at the top.
Cover the mouth of the jar with a clean, dry muslin cloth and secure it with a string. Do not use an airtight lid for the first 3 days.
For the next 3 days, once a day, use a long, clean, and dry spoon to mix the pickle from the bottom up. This ensures all pieces are submerged in the oil and spices.
By the 4th day, the mangoes will have released their juices, creating more brine, and a layer of oil will float on top. This oil layer is a natural preservative.
Taste a tiny bit of the masala. If needed, you can add more salt at this stage. Secure the jar with its airtight lid and store it in a cool, dry place.
Let the pickle cure for at least 2 weeks before consumption for the flavors to mature and the mango pieces to soften slightly. It will taste even better after a month.
