Curd Rice / Daddojanam - South Indian Rice Item

We South Indians can't end our meals without curd rice. In everyday meals, we just mix curd with rice and eat it with a pickle but when I make as an offering to God, specially on festival days I follow this recipe. 

You can beat the summer heat with this yummy curd rice. Some people also add pomegranate to this recipe but curd rice just with tempering and no fruit and vegetable also tastes heavenly.

Ingredients

1/2 cup Raw Rice

2 cups of Water

3 tablespoons Milk

1 cup Thick Curd

Salt to taste

3 tablespoons chopped Carrot

1 tablespoon Ghee

10 Cashewnuts

To Temper

2 teaspoons Ghee

1/4 teaspoon Mustard Seeds

1/2  teaspoon Urad dal

2-3 Green Chillies

1/2 inch Ginger 

1 Sprig Curry leaves

1. Pressure cook rice with 2 cups of water for 4 whistles. Let it cool, then mash the rice. Add milk, curd and salt. Mix it well.

2. Chop green chilli to small circles and chop ginger to small pieces. In a small pan, add 2-3 teaspoons of ghee , mustard, urad dal, saute for till dal turns to light brown. Then add green chilli, ginger and curry leaves. Saute for 2-3 minutes. Add this to curd rice. Chop carrot to small pieces. Add this to curd rice. Mix it well.

3. In a small pan, add a tablespoon of ghee, and cashews. Saute it till cashews turn to golden brown. Add this to curd rice. You don't have to follow this step in case you don't want to add cashews. Mix it well.  

4. Yummy,  heavenly delicious curd rice. Add water if required to make more smooth. Adjust salt accordingly. Have it with any Indian pickle.