Curd Rice | Daddojanam | Thayir Sadam

Ingredients

• 1 Cup Rice, Biyyam
• 2.5 Cups Water
• 2 Cups Dahi, Curd, Perugu
• 1 Cup Milk
• Salt to Taste
• 1/2 tsp Rai, Mustard Seeds, Avalu
• 1 tsp Udad Dal, Split Black Gram, Minapa Pappu
• 1 tsp Chana Dal, Split Bengal Gram, Senaga Pappu
• 8 to 10 Kadipatta, Curry Leaves, Karivepaku
• 1 tsp Grated Ginger
• 3 to 4 Red Chillies
• 2 tsp Oil

Instructions

1. 1

   --- Making the Rice ---

2. 2

   Wash the rice well. If you have time, soak the rice in 2.5 cups water for about 30 minutes. This helps the rice cook become nice and soft easily when cooked.

3. 3

   Pressure cook the rice till it is very soft and mashable.

4. 4

   While the rice is hot, using a heavy ladle mash the rice.

5. 5

   Add milk and mix well.

6. 6

   Add the curd and salt, and mix well.

7. 7

   --- The Tempering ---

8. 8

   In a ladle, heat the oil and add mustard seeds.

9. 9

   When the mustard seeds sputter, add udad dal and chana dal.

10. 10

    Fry till golden brown.

11. 11

    Add split red chillies, grated ginger, and curry leaves.

12. 12

    Stir-fry for a few seconds.

13. 13

    Add to the curd rice.

14. 14

    Mix well.

15. 15

    Let the curd rice rest for at least 1 hour.

16. 16

    Serve the Daddojanam | Thayir Sadam | Curd Rice with Lemon Pickle or Mango pickle.