Daddojanam/Temple curd rice - 5th day Navaratri Neivedyam

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

Ingredients:

Rice : 1 cup 

Water : 2 cups 

Curd /Yogurt : 1 1/2 cups

Salt to taste 

For Tempering:

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

Method:

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.