Monday, November 23, 2009

Daddojanam (Yogurt rice)


Rice - 2 cups
Yogurt - 2 cups
Green chilly - 2
Cilantro - 1/2 bunch finely chopped
Salt - per taste


Vegetable oil - depends on the usage (I usually use close to 1/4th cup of oil)
Cumin seeds - 1 table spoon
Mustard seeds 1/2 table spoon
Urad dal / while lentils (minapappu) - 2 table sppons
Dried red chilly - 2 nos, broken into pieces
Cashew nuts / peanuts - handful
Curry leaves - 10 (approx)
Asafoetida - a pinch


1. Cook rice, let it cool for a while and mash it lightly. Keep it aside.
2. Beat the yogurt finely, add salt and some water. This makes yogurt light and easy to mix with rice.
3. Heat oil in a pan, add cumin seeds, mustard seeds, cashew nuts, and urad dal. Toss lightly and fry until the cashew nuts turn golden brown.
4. Add green chilly, red chilly and curry leaves to the seasoning topping it off with a pinch of asafoetida. Fry for a minute and keep it aside.
5. Add the yogurt to rice and mix well. The rice has to be slightly mashed and juicy, you may add little water to make it juicy.
6. To the rice add and mix the seasoning thats kept aside.

Nice and mild Daddojanam is ready! Serve with a tangy pickle :-)