Daddojanam | Spicy Curd Rice
Daddojanam is one of Naivedyam offered in Durga Navaratri (Dasara) days.
In temples this Daddojanam is served as prasadam. But they don't use green chillies. So to get the temple prasadam taste, use red chillies.
In Tirupathi they use black pepper instead of red chillies or green chillies.
For the prasadam taste avoid Ginger, Cucumber and Carrot and serve the dish at room temperature.
Do not forget to add the right quantity of salt. As we use black pepper which is mild in hotness when compared with red or green chillies, the right amount of salt only will give the taste to this Daddojanam. As this Daddojanam is served at room temperature, it is essential to use fresh curd otherwise the dish within no time becomes sour.
There is no need to eat salad separately as we can add raw carrot, cucumber or Cashews or Pomegranate seeds.
In summer season this dish tastes excellent as curd is natural coolant.
Preparation Time : 30 min
Serves : 2-3
Rice : 75 grams (3/4th Cup (100ml Cup))
Chikkati Perugu (Fresh Curd (Made From Whole Milk)) : 500ml
Palu (Milk) : 125ml
Allam (Ginger) : 1/4"Piece
Pachimirapa (Green Chilies) : 5
Karivepaku (Curry Leaves) : Few
Jeelakarra (Cumin Seeds) : 1/2 tsp
Senagapappu (Bengal Gram) : 2 tsp
Minapappu (Urad Dal) : 2 tsp
Aavalu (Mustard Seeds) : 1 tsp
Endumirapa (Red Chilly) : 2
Miriyalu (Black Pepper) : Little
Salt : To Taste
Oil : 2 tsp
Step 1 : Take 75 grams rice in a bowl. Wash the rice. For 1 Cup of Rice add 1 3/4th Cup water to cook rice. Take water as per the above calculation and add to the washed rice. Let it cook in a pressure cooker
Step 2 : Let the cooked rice cool and add fresh curd to the rice by adding required salt
Step 3 : Heat oil, add Bengal Gram let it fry for a minute, add Red chillies, add Urad Dal, add Mustard Seeds, add Curry leaves in medium flame
Step 4 : Add Ginger pieces, add Green Chillies, let them fry for a minute and off the flame
Step 5 : Also add luke warm boiled Milk to the curd rice
Step 6 : Mix Curd rice to the talimpu and also add fried Black Pepper (fried in 1/2 tsp ghee)
Daddojanam is ready to serve :)
Note: If you don't like Chillies and Ginger pieces, you can blend them adding little Cumin seeds and add that paste to curd rice.
You can also add Turmeric powder and chopped onions for different taste by adding 5-6 Red Chillies (but don't add Black pepper and Green Chillies)
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