Curd rice or daddojanam as known in Telugu, is curd rice elevated with spices and lentils. This can be eaten as it is, or with some pickle as well. Everyone has their own version of this dish and everyone of them is equally soothing and comforting, I am certain. This is really great especially in the summer season. So a timely dish, I think!

Ingredients

• Cooked and cooled rice – 2 cups
• Yogurt – 1 cup + 1/4 cup
• Ginger – 1/2 tsp grated
• Chillis – 2 chopped fine
• Coriander – 2 tbsp chopped fine
• Turmeric – 1/4 tsp
• Chana dal – 1/2 tsp
• Urad dal – 1/2 tsp
• Mustard seeds – 1/2 tsp
• Jeera – 1/2 tsp
• Hing – 1/4 tsp
• Oil – 1.5 tsp
• Salt – to taste

Recipe

• Mix yogurt into the rice with enough salt. Reserve some of the yogurt as the rice tends to absorb it.
• On top of the yogurt rice, I drop the chopped chilli, 1/4 tsp ginger and coriander.
• Heat the oil for tempering
• Add chana dal, followed by urad dal and mustard seeds. Once the mustard seeds start popping, add in the jeera.
• Add in the hing now
• Add the remaining ginger now and fry for about 5-7 seconds
• Follow up turmeric in the oil for a few seconds.
• Remove from flame and pour it over the yogurt rice, especially the chopped chilli, ginger and coriander. This helps to partially fry all of them
• Leave it so for a minute of so and then mix into the rice.
• Taste for seasoning. Let it rest for 10 minutes
• Add in the reserved yogurt as the rice would have become too stiff.
• And serve as it is, or with lemon pickle

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