Madappalli – Temple’s Kitchen: CURD RICE/DADDOJANAM

Yogurt Rice Tempered with Spices and. Pomegranate.

 This moist, pleasantly seasoned rice and yogurt dish in
the South Indian tradition takes only a short time to prepare.  Whenever rice is combined with curd/yogurt ,
the result is refreshing, nutritious and easy to digest. It is served at room
temperature or slightly chilled and is a good selection on  a light summer lunch  on menu with any vegetable or salad. This
particular rice dish is a welcome favorite, especially in the summer season. It
is also good on a dinner menu, because the rice can be cooked and cooled or
chilled beforehand and finally assembled at the last moment. Most of the Sunday
night dinner ,curd rice is my dinner menu. Truly blessed I feel. Top it with
home made pickle, it takes the meal to next level.  I am sure , you will get the same feeling.

Preparation Time :                5 Minutes

Cooking Time                       25 Minutes

Cuisine                                South Indian

Coarse                                 Rice/ Prasadams

Serve                                   4 nos.

Ingredients:

 Plain White Rice                    1 Cup

Water              
                     1 ½ Cups

Milk                                       1 Cup

Plain Yogurt/Curd        
           1 ½
cups

Fresh Pomegranate seeds        ¼ Cups

Crushed Ginger         
             1 Teaspoon

Crushed Green Chills    
          1 Teaspoon

Chopped Curry Leaves      
      1 Teaspoon

Freshly ground Black Pepper    ¼ Teaspoon

Salt                                        To Taste

For Tempering:

 Ghee                                       1
Tablespoon

Mustard Seeds                         ½ Teaspoon

A fresh sprigs of coriander leaves for garnishing

Method:

• Wash and soak the rice for 20 minutes. Drain well. Use
  any variety of regular rice. I used Basmati rice.
• In a thick bottomed pan add rice, water and milk and let
  this cook till all the water evaporates. Cook this for about 20-25 minutes. OR
  you can cook it Pressure cooker.  Cook
  rice for 5 to 6 whistles, till the rice is cooked and softened very well.
• Once the rice turns mushy, soften it with a spatula. Allow
  the rice to cool down.
• In meantime, take a bowl add plain yogurt, crushed
  ginger, crushed chillies, pepper, Curry leaves and pomegranate . Mix it well.
  Keep aside.

• When the cooked rice become warm or comes to room
  temperature, add yogurt mixture and mix it well to ensure there are no lumps
  formed. You can either use the spoon or masher while breaking the lumps.
• The consistency has to be slightly loose and not thick.
  If the consistency is thick, then you can add some more curd or milk.
• Heat ghee in a pan, When the ghee  becomes hot, add ½ teaspoon mustard seeds fry
  till they splutter. Add it to the curd rice. Mix it well. Garnish with Chopped
  Coriander leaves.
• Now the curd rice ready to be served.
• Serve with a Pickle or fried Mor Milaghai.

Note:

• Always use fresh yogurt/ Curd for making Curd Rice
• To avoid the curd rice from turning sour during summers,
  milk is added.
• Curd and milk proportion can be adjusted to suit your
  taste.
• If not serving immediately, Refrigerate for an hour.
• You can use Fresh cut Mangoes, Fresh seedless Grapes  too.