- Cook the raw rice in enough water till very soft and mushy. When the rice is warm, use a ladle to lightly mash the rice. Immediately, add 1/3 cup warm milk and salt and mix well and allow the rice to come to room temperature. Place the soaked mustard seeds in a mortar pestle and make a coarse paste. Add the coarsely ground mustard paste and the thick curd to the cooled, cooked rice and mix well. Heat oil in a pan, add mustard seeds and allow them to splutter. Add the black gram dal and allow it to turn red. Add the ginger, green chilies, and curry leaves. Add asafoetida and 1 1/2 tbsps of chopped coriander leaves and mix well. Turn off heat. Immediately add this tempering to the curd rice and mix. If the consistency of the curd rice consistency is too thick, add a few tbsps of boiled and cooled milk or water and mix. Garnish with coriander leaves and roasted cashew nuts. Serve chilled.
Daddojanam
#myrecipe
By Shaalini Shaalu
Feb, 3rd
570
Servings
4 persons
Cook Time
25 minutes
Ingredients
12
- 14
Ingredients
- Rice
- Curd
- Milk
- Ginger
- Mustard
- Sat
- Cashew
- Corinader
- Oil
- Urad dal
- Red chilli
- Green chillies
- Curry leaves
- Hing
