Daddojanum (Yogurt rice)

 

 

 

 

Ingredients:

      ·        1 cup cooked and cooled rice

      ·        1½  cups yogurt

      ·        Salt to taste

 For Seasoning:

      ·        2 tsp oil

      ·        1 tsp mustard seeds

      ·        1 tsp cumin seeds

      ·        ½ tsp ajwain seeds                                             

      ·        A pinch hing

      ·        2 or 3 green chilis cut  and deseeded

      ·        1 tsp finely cut ginger

      ·        A few curry leaves

 For garnish:

     
      ·        Cilantro, fresh  pomegranate  seeds, grated carrot, blue berries etc

Directions:

1.     Rice has to be overcooked.  If necessary, you may mash the cooked rice. And let it cool.

2.     Whisk the yogurt and mix with rice.

3.     Add salt.                            

4.     To hot oil, add mustard, cumin and ajwain seeds. When the seeds splutter, add a pinch of hing.

5.     Add chopped chilis, ginger and cook for a minute and add curry leaves.

6.     Pour it over the rice mixture and mix thoroughly.

7.     Garnish with cilantro etc.

Note:

     The dish thickens after some time. So more yogurt/water or milk has to be added to get the proper consistency.

Variation:

      Cooked vermicelli or washed and soaked poha (flat rice) are good alternatives for rice.