Daddojanam

Name: Daddojanam
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 0.75 cup rice (short grain or sona masuri, rinsed); 3 cup water (for cooking rice); 0.5 cup milk (warm); 1.5 cup yogurt (plain, slightly whisked); 0.5 tsp salt; 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 0.5 tsp chana dal; 1 tsp ginger (finely chopped); 1 pcs green chili (finely chopped); 8 pcs curry leaves; 1 pinch asafoetida; 2 tbsp coriander leaves (finely chopped); 2 tbsp pomegranate (arils)

RATING

4.6/5(187)

TASTE SCORE

7/10

Cool, creamy curd rice from South India made with soft-cooked rice, yogurt, milk, and a simple tempering of mustard seeds, curry leaves, and ginger. It is soothing, lightly tangy, and especially comforting on warm days.

PREP

10m

COOK

25m

SERVES

1 KATORI

235 cal

SERVINGS

METHOD · 6 STEPS

boil · ~20 min
Cook the rice until very soft.
Add rice and water to a pot and cook until the grains are soft and slightly mushy. Lightly mash the hot rice with the back of a spoon, then let it cool until just warm.
TIPSoft rice gives daddojanam its creamy texture, so use a little extra water and do not keep the grains separate.
mix · ~3 min
Mix the rice with milk, yogurt, and salt.
Add warm milk to the slightly cooled rice and mix well. Stir in yogurt and salt until smooth and creamy.
temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and chana dal; cook until lightly golden.
4.Add ginger, green chili, curry leaves, and asafoetida; sauté for 20 to 30 seconds.
TIPKeep the heat moderate so the dals turn golden without burning and the curry leaves stay fragrant.
assemble · ~1 min
Pour the tempering over the curd rice.
Add the hot tempering to the rice mixture and stir well so the flavors spread evenly through the dish.
garnish
Garnish with coriander leaves and pomegranate.
serve
Serve slightly chilled or at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the rice cool to just warm before adding yogurt, or the curd can split and turn overly sour.
2
Mash the rice while it is still hot so the grains break down easily into the classic creamy texture.
3
If serving after a few hours, stir in a splash of milk before serving since curd rice thickens as it sits.
4
Fry the urad dal and chana dal only until light golden; darker browning makes the tempering taste bitter.
5
Add the hot tempering directly over the yogurt-rice mixture and mix right away so the mustard, ginger, and curry leaf flavor spreads evenly.
6
For the best contrast, add pomegranate arils just before serving so they stay juicy and pop against the soft rice.
7
If refrigerating leftovers, bring them closer to room temperature and loosen with milk before eating for a softer texture.