Daddojanam ( prasadam )

Ingredients:

Raw rice: 1 cup

Fresh curd/yogurt: 3 cups

Green chillies: 2 ( slit length wise )

Ginger piece : 1" ( finely chopped )

Coriander: 1 tsp ( chopped )

Tempering/Poppu:

Oil: 2 tsps

Mustard: 1/2 tsp

Black gram dal/minapa pappu: 1/2 tsp

Red chili: 1 ( break into 2 pieces )

Curry leaves: 8-10

asafoetida/inguva/hing: 1/4 tsp

salt to taste

Method:

wash rice and cook rice till soft and lightly mash the cooked rice

Mix the yogurt and salt with the cooled cooked rice. Mix well.

Add chopped ginger and green chilies. Mix with the curd rice.

Heat oil in a pan, add mustard seeds and let them splutter. Add the black gram dal, red chilies and curry leaves. Allow the dal to turn lightly red.

Add asafoetida and turn off heat and immediately add to the curd rice. Stir the tempering into the rice and mix. Adjust salt if required. If the curd rice consistency is too thick, add a few tbsps of water or boiled milk and mix.

Garnish with coriander leaves.

Enjoy Daddojanam chilled or at room temperature with Lemon pickle or papad.

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