Authentic South Indian Daddojanam Recipe

Ingredients

  • 1 cup Rice
  • 1.5 cups Water
  • 1 cup Curd (Yogurt)
  • 1/4 cup Milk
  • 2 Green Chilies, finely chopped
  • 1 inch Ginger, finely chopped
  • 1/4 cup Grated Coconut
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal
  • 2 Red Chilies
  • A handful of Curry Leaves
  • 1/4 teaspoon Asafoetida
  • Salt to taste
  • 2 tablespoons Ghee (Clarified Butter)

Steps and instructions

  1. Cook the rice with water in a pressure cooker for 3 whistles. Allow it to cool.
  2. Once the rice is cool, add the curd and milk to it. Mix well and ensure the rice becomes a bit mushy.
  3. Add the finely chopped green chilies, ginger and grated coconut to the rice. Mix well.
  4. In a pan, heat the ghee. Add the mustard seeds and urad dal. Fry until they start to splutter.
  5. Add the red chilies and curry leaves to the pan. Fry for a few seconds.
  6. Add the asafoetida and turn off the heat.
  7. Pour this tempering over the rice and mix well.
  8. Add salt to taste and mix well.
  9. Let the Daddojanam sit for at least an hour before serving to allow the flavors to blend.

Tools for making

Recipe variations

  • Add 1 tablespoon of roasted cashews and raisins to give a crunchy texture.
  • Include finely chopped cucumber and grated carrots for a refreshing twist.
  • Replace regular rice with brown rice or quinoa for a healthier version.
  • Add a pinch of turmeric powder to give a vibrant yellow color.
  • For a spicier version, increase the quantity of green chilies or add a dash of red chili powder.
  • Top the Daddojanam with a tempering of curry leaves, mustard seeds, and grated coconut for added flavor.
  • For a vegan option, substitute yogurt with plant-based yogurt or coconut milk.
  • Garnish with freshly chopped coriander leaves for an herbal note.
  • Add a squeeze of lemon juice to enhance the tanginess.

Recipe overview

Daddojanam, also known as curd rice or yogurt rice, is a popular South Indian dish that is both comforting and delicious. It's creamy and slightly tangy, with a nice crunch and flavor from the tempering spices. This simple and quick dish is made by mixing cooked rice with curd and milk, and then enhancing the flavor with a tempering of spices fried in ghee. The dish is then left for an hour to allow the flavors to meld together. Light on the stomach and packed with probiotics from the curd, Daddojanam is not only tasty but also very healthy. Whether it's hot outside or you're just looking for a simple yet satisfying meal, this Daddojanam recipe is perfect for you.

Common questions

  1. Can I use any type of rice for Daddojanam?
    Yes, you can use any variety of rice for making Daddojanam. However, it is traditionally made with Sona Masuri or Ponni rice.
  2. Can I use sour curd for this recipe?
    Yes, using sour curd will enhance the flavor of Daddojanam. However, if you prefer a milder taste, you can use fresh curd as well.
  3. Can I skip adding milk to the recipe?
    While milk adds a creamy texture to Daddojanam, you can omit it if you prefer. The dish will still turn out delicious with just curd.
  4. Is it necessary to temper the dish?
    Tempering the dish with mustard seeds, urad dal, and other ingredients adds a wonderful aroma and flavor. It is recommended to temper the Daddojanam for the best taste.
  5. How long should I let the Daddojanam sit before serving?
    It is advisable to let the Daddojanam sit for at least an hour before serving to allow the flavors to meld together. However, you can serve it immediately if needed.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the rice, curd, and other ingredients together.
  • Pressure Cooker - Used to cook the rice quickly and efficiently.
  • Pan - To heat the ghee and temper the spices.
  • Serving Spoon - For serving the Daddojanam onto plates or bowls.
  • Refrigerator - To chill the Daddojanam before serving, if desired.

Origin stories

Daddojanam, also known as Thayir Sadam in Tamil, is a traditional South Indian dish primarily from the Indian states of Tamil Nadu and Andhra Pradesh. It is a comforting, home-style dish often served towards the end of a meal in South Indian homes or during festivals and ceremonies. The dish is considered a form of prasadam, a devotional offering made to a god or deity, in several temples across the region. The simplicity of Daddojanam, coupled with its cooling and soothing effect, makes it an absolute favorite during the hot summer months. Its preparation does not require elaborate cooking skills, yet it brings out a perfect blend of flavors that is truly representative of South Indian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.