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Wednesday, October 5, 2016

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

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


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.

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