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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).
For 4 servings
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.
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.
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.
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.
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.
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.
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.
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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).
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 336.16 calories per serving with 9.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add finely grated carrots, chopped cucumber, or raw mango to the yogurt rice for extra crunch and freshness.
Replace the rice with cooked and cooled millets like foxtail millet or little millet for a healthier, gluten-free alternative.
Substitute the dairy curd and milk with plant-based yogurt (like peanut or coconut yogurt) and a splash of plant-based milk.
Add small pieces of green grapes or pineapple for a sweet and tangy flavor profile.
The primary ingredient, curd (yogurt), is a natural probiotic that introduces beneficial bacteria to the gut, aiding digestion and improving overall gut flora.
Daddojanam is known for its cooling properties, making it an ideal meal during hot summer months or to soothe an upset stomach.
The combination of soft-mashed rice and yogurt is very light on the stomach and easy to digest, making it a perfect comfort food when you're feeling unwell.
Curd and milk provide a good amount of calcium for bone health and protein for muscle maintenance and repair.
Yes, Daddojanam is considered a healthy dish. The curd is a great source of probiotics, which are beneficial for gut health. It's also light, easy to digest, and has a cooling effect on the body, making it an excellent choice during hot weather or for recovery from illness.
One serving of Daddojanam (approximately 330g) contains around 350-400 calories. The exact count can vary based on the type of rice, the fat content of the curd and milk, and the amount of oil used.
Absolutely! To make it vegan, replace the dairy curd with a thick, unsweetened plant-based yogurt like peanut, cashew, or coconut yogurt. You can also use any plant-based milk instead of dairy milk.
Yogurt rice can turn sour if left at room temperature for too long, especially in a warm climate. Using very sour curd can also contribute to this. Adding a little milk helps to balance the sourness and keep it fresh for longer.
Yes, leftover rice is perfect for making Daddojanam. Just make sure to mash it well, adding a splash of warm water or milk if it's too dry, before mixing in the curd.
Short-grain rice varieties like Sona Masuri or Ponni rice are ideal as they become soft and mushy when cooked, which is perfect for the creamy texture of this dish. Avoid long-grain rice like Basmati.