Thursday, September 20, 2012

Daddojanam (Andhra Style)/ Curd Rice

I generally have this Daddojanam or Curd rice in temples but never tried it at home. But in one of the festivals time i did not get much time to make pulihora so i made this curd rice for the first time by asking this recipe from one of my friends and frankly saying it was not that great that day. But later with some changes to the recipe it was a big hit. First time i mixed the curd in hot rice and also used little curd, and the rice consistency to what it got cooked is also not cooked to the right amount. So to avoid all these mistakes in my second attempt i made some modulations and it came out yummy. But please do remember to follow the right amount of ingredients while doing the recipe to get the perfect Daddojanam.


Rice - 1cup
Curd - 5cups
Cashews - 1hand full
Chana Dal - 2tsp
Urad dal - 1tsp
Mustard Seeds - 1tsp
Curry leaves - 15
Jeera - 1tsp
Green Chillis - 2
Ginger - 1/2 inch piece
Red Chillis - 2
Asafoetida - pinch
Oil - 1tsp
Ghee - 2tsp
Coriander Leaves - hand full
Carrot - 1/2 cup grated
Keera/Dosakaya - 1/4 cup(optional)
Salt to taste


  • First cook rice with 1cup rice and 2 1/2cups water in a pressure cooker and remove it out and let it cool and  keep aside.
  • Now make a paste of green chillis, ginger, jeera and salt together.
  • Heat ghee in a pan, fry cashews till light brown colour and keep aside.
  • In the same pan add the oil(or ghee is fine), chana dal, urad dal fry for 2 mins till light color change
  • Add red chillis, mustard, jeera, curry leaves added and fry for 2 mins on low flame. 
  • Now in this add the green chilli paste that we made above and a pinch of hing. 
  • Now we get an aroma of the hing mixed with all the ingredients.
  • This mixture is now mixed into the rice and also the cashews, grated carrot(half of the quantity), grated keera, salt is also added to rice. 
  • Add the whipped curd into the rice and mix well till all the ingredients are well mixed.
  • Now garnish it with the carrot on top and serve it cool. 

Points to remember:

  1. Make sure you mix all the ingredients only after the rice is cool. Otherwise if you add it when hot then it may become hard after it gets cool. So better to add in when cool.
  2. Use only fresh curd rather than sour one. Because after sometime it may change the taste to sour, so if we use sour curd it becomes more worst. To avoid this add little more salt too.
  3. To get the గుడి(temple) style daddojanam add whole pepper corns instead of green chillis. 


VineelaSiva said...

Yummy and comfortable rice.Love it.

Priti S said...

The best comfort food ....yum

Vimitha Anand said...

all time favorite comfort food.. happy to follow u. do check out my blog when u find time

Senka I said...


We've recently launched the site, where users can search through hundreds of thousands of recipes from American food sites and blogs. We noticed that you have a lot of delicious recipes on your blog and we would like to suggest you have a look at our site:

If you want to add your food blog to the list and have your recipes indexed on, all you have to do is follow these instructions:

Hopefully your food blog will be up there in the top!

Kind regards,
Marie,,,, said...

My all time fav.. just had this yesterday at a house warming ceremony!

city said...

thanks for sharing.

Anil Reddy said...

This is all time favorite recipe of mine.  Whenever I will go to my office canteen I will prefer This Curd rice recipe in summer, Because it is good for health I think so. Really watering in my mouth. Thanks for sharing, best platform for learners for those who are trying to learn how to cook south Indian recipes.

Govind Mitharan said...

Add some green grapes. Looking pretty good. Keep update your blog Cookscape


Related Posts with Thumbnails