Step-by-step
1
firstly, in a pressure cooker take ½ cup rice and add 1½ cup water.
2
pressure cook for 5 whistles or until rice is cooked well.
3
once the pressure is released open the cooker and mash the rice smooth.
4
transfer to the bowl and add ½ cup milk.
5
mix well making sure rice is well combined. adding milk helps to soften rice and also prevents curd rice from turning sour when kept for a long time.
6
allow it to rest for 5 to 10 minutes or until it is cooled completely.
7
further, add 1 cup curd and ½ tsp salt. mix well.
8
now prepare tempering by heating 2 tbsp oil.
9
add 1 tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, pinch hing, ½ tsp pepper and few curry leaves.
10
splutter the tempering and pour over the curd rice.
11
mix well making sure everything is well combined. for prasadam do not add chilli, ginger and coriander.
12
finally, daddojanam or temple style curd rice is ready for naivedyam.
Video
Notes
- firstly, if you are using leftover rice make sure to mash it really well.
- also, adding milk is optional. however, it prevents from turning sour when kept for a long time.
- additionally, add curd only after is rice is cooled completely.
- finally, daddojanam recipe stays good for 2 days when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/daddojanam-recipe-andhra-style-curd-rice/