Daddojanam/Temple curd rice is curd rice tempered with dals and mustard seeds. The taste is much different as asafoetida/hing is added to the tempering. This rice is very healthy for everyone as it cools down the body and it also works well for lunch boxes.
Preparation Time: 15 minutes
Cook Time: 5 minutes
Serves : 3-4
Rice : 1 cup
Water : 2 cups
Curd /Yogurt : 1 1/2 cups
Salt to taste
Chana dal/Senagapappu : 1 teaspoon
Urad dal/ Minappappu : 1 teaspoon
Mustard seeds/ Aavalu : 1 teaspoon
Dry red chilies: 4 broken in half
Asafoetida/hing : 1/4 teaspoon
Curry leaves: 2 sprigs
Wash and cook rice with 2 cups of water in a pressure cooker for 3 whistles.
Let it cool off completely.
Add yogurt, salt to the rice and mix well in a bowl.
Heat oil for Tempering, add all ingredients except curry leaves and fry for 2 minutes until the seeds splatter and dals turn golden. Add curry leaves, turn off the stove and add the Tempering to the curd rice.
Serve at room temperature.
Note: Green chilies, ginger and cilantro can be added to the rice as well but temple curd rice normally doesn't use these ingredients.