January 25, 2011

Daddojanam (curd Rice)

Rice - 500 gms
Curd - 500 gms
Milk - 500 gms
Ginger pieces - 1 tbsp (finely chopped)
Green chillies - 3 - 4(chopped) or Pepper powder - 1 tsp
Salt to taste
Ghee - 1 tbsp
Channa dal, Urad dal - 1 tsp each
Mustard seeds - 1/2 tsp
Dry red chillies - 2
Curry leaves
Asafoetida  - 1/2 tsp (optional)


  • Wash and cook the rice by adding double the water to rice.Cook and keep aside
  • Boil the milk and add this to cooked rice with curd. Mix gently.
  • Heat ghee in a pan add channa dal, urad dal, mustard, dry chillies, curry leaves and fry for one minute.
  • Add green chillies and ginger pieces then fry for one minute.
  • Add this to curd rice.
  • Mix Asafoetida in water and pour over the rice.
  • Close the rice bowl with lid and keep aside for 4-5 hours to set. Lastly add salt.
  • Mix gently before serving.
  • This is good for health and can carry this item in travelling for 1 or 2 days journey.

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