Daddojanam
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
7 steps. 20 minutes total.
- 1
Cook the Rice: Wash the rice thoroughly
- a.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
Step 2
- a.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
- a.Mix everything thoroughly until you achieve a smooth, creamy, and porridge-like consistency. Set aside.
- 4
Step 4
- a.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
- a.Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
- 6
Step 6
- a.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
Step 7
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use rice that is slightly overcooked and mushy. Leftover rice also works perfectly.
- 2Always mix the curd into completely cooled rice. Adding it to hot rice will cause it to split and become watery.
- 3Adding a little milk prevents the daddojanam from turning too sour, especially if you're packing it for later.
- 4For a richer flavor, use full-fat, homemade curd.
- 5Adjust the number of green and red chillies to suit your preferred spice level.
Adapt it for your goals.
Vegetable Daddojanam
Add finely grated carrots, chopped cucumber, or raw mango to the yogurt rice for extra crunch and freshness.
Millet DaddojanamMillet Daddojanam
Replace the rice with cooked and cooled millets like foxtail millet or little millet for a healthier, gluten-free alternative.
Vegan DaddojanamVegan Daddojanam
Substitute the dairy curd and milk with plant-based yogurt (like peanut or coconut yogurt) and a splash of plant-based milk.
Fruity TwistFruity Twist
Add small pieces of green grapes or pineapple for a sweet and tangy flavor profile.
Why this is on our healthy list.
Promotes Gut Health
The primary ingredient, curd (yogurt), is a natural probiotic that introduces beneficial bacteria to the gut, aiding digestion and improving overall gut flora.
Cooling Effect on the Body
Daddojanam is known for its cooling properties, making it an ideal meal during hot summer months or to soothe an upset stomach.
Easily Digestible
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.
Source of Calcium and Protein
Curd and milk provide a good amount of calcium for bone health and protein for muscle maintenance and repair.
Frequently asked questions
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.