Daddojanam

Daddojanam:

Ingredients Needed:

Rice – 75gms (3/4th Cup (100ml Cup))

Grated Cucumber – 3/4th Cup (100ml Cup)

Grated Carrot - 3/4th Cup (100ml Cup)

Ginger – 1/4"Piece

Green Chilies – 5

Cumin Seeds – 1/2tsp

Bengal Gram – 2tsps

Black Gram – 2tsps

Mustard Seeds – 1tsp

Cumin Seeds – 1/2tsp

Curry Leaves – Few

Asafoetida – A Pinch

Cashew Nuts – 2tbsps

Salt To Taste

Oil – 5tsps

For Paste:

1 tsp Mustard Seeds

For Seasoning:

1/2 tsp Mustard Seeds

1/2 tsp Chana Dal

1/2 tsp Urad Dal

2 - 3 Green Chilies, chopped

2 Dried Red Chilies

1 Sprig Curry Leaves

A pinch of Hing

2 tsp Oil

How To Make: 

Heat oil and add ¼ tsp mustard seeds. When they pop, add ¼ tsp of urad dal and ¼ tsp chana dal. Let it fry until golden brown.

Now add the hing, red chilies, ginger, and curry leaves. Fry for a few seconds and turn off the heat.

Mix the 1 cup curd with ½ cup milk and beat well. You can also add water instead of milk. Add the tempered spices and dals into the curd mixture.

Add the mashed rice to this and mix well, mashing more as you go. If the mixture is too thick, add water generously. Also add salt at this stage.

The rice will keep absorbing the water as you mix and as it sits so add more water/milk as you go. The curd rice should be loose in consistency.

Wash and pressure cook the rice with 1 and 1/2 cups of water for 3 - 4 whistles.

For the paste, soak a teaspoon of mustard seeds in little water for 10 minutes. 

Lightly mash the cooked rice and let it cool a bit. When it is still warm, add the milk and combine well. Let it cool completely.

Grind the soaked mustard seeds to a paste using mortar and pestle.

Add this paste, salt and yogurt to the rice and mix very well.

Heat oil in a pan for seasoning. Add the mustard seeds, chana dal and urad dal and let them splutter. Add the green chilies, curry leaves, red chilies and hing to it and fry for a couple of seconds.

Add this to the curd rice and mix well.

Serve!