DADDOJANAM

Daddojanam

Every South Indian meal ends with curd rice. Curd rice is had with a simple pickle and good for a hot summer day. Daddojanam is a small variation to curd rice. Give a tempering for curd rice with ghee add cilantro, green chilies and salt and ur Daddojanam is ready.

INGREDIENTS

• Cooked rice            2 cups
• Fresh cold curd       2 cups
• Cold milk                 1/2 cup
• Salt                         to taste
• Ghee                       2 Tsp
• Chana dal                1tsp
• Urad wash               1 tsp
• Mustard seeds         1/2 tsp
• Jeera                       1/2 tsp
• Curry leaves             5-6
• Green chilies           1 (finely chopped)
• Cashews                  2 Tsp
• Hing                        a pinch
• Coriander                3-4 sprigs

PROCEDURE
The cooked rice should be completely cooled add the curds, milk, salt, green chilies and  finely chopped coriander. Mix well and see the consistency. If serving immediately it can be thick, if serving after an hour or so, it should be liquidly. Rice absorbs the curd very quickly. Now for the tadka add the ghee in a pan, heat it and add the chana dal, urad wash,mustard seeds,jeera,cashews,hing,curryleaves in the order mentioned. When it is done add to the rice and serve the mouth watering tempered curd rice(daddojanam) with Buttermilk chilies(oorumerapakayalu)
TIPS

• Do no add the green chilies to the tadka, you will end up with burning your mouth.
• A little bit of turmeric can be used for color.
• Green grapes and pomegranate seeds can be used in the daddojanam for a different taste.
• If the daddojanam become dry just add curd or milk.
• This tastes heavenly  if had on a summer afternoon.