New Delhi: Rice has been a kitchen staple across cultures for centuries, loved for its versatility, comfort, and flavour. It is one of the most commonly used sides, often paired with vegetables or curries, in India and enjoyed in almost every part. From South India to Kashmir, there are a variety of ways in which people cook rice and enjoy it in their daily lives.
But when it comes to enjoying recipes prepared with rice, it makes it challenging for people to get the right proportion, measurement or same taste for authentic flavours. Here is an easy recipe to prepare with rice at home and enjoy its flavours and deliciousness. Simple to make and full of taste, this recipe will surely become an everyday favourite!
Curd rice recipe
There’s something undeniably soothing about curd rice on a sweltering summer day. Known fondly as Ava Pettina Daddojanam—mustard seed-infused curd rice—this dish brings instant relief from the heat. Mild, cooling, and easy on the stomach, it’s a go-to in South Indian homes, temples, and lunchboxes, offering both nourishment and a sense of calm when the temperatures rise.
More than just a recipe, it’s a tradition. Made with cooked rice, curd, and a simple tempering of mustard seeds, green chillies, and curry leaves, this dish is easy to digest and easy to love. Some like to add grated carrots, cucumber, or even fruits like mango or grapes—but its simplicity is what makes it timeless. Whether it’s served during festivals or eaten as a midday meal, daddojanam offers more than taste—it brings memories, calm, and nourishment. A dish that proves the best comfort food is often the simplest.
Ingredients:
Base:
- 1 Cup Boiled India Gate Basmati Rice
- 2 to 2½ Cups Fresh Thick Curd, Whisked till Smooth
- ⅓ Cup Milk, Boiled and Kept Lukewarm
- Salt To Taste
Add-ins:
- 1” Ginger, Finely Minced
- 7–8 Cashew Nuts, Broken and Roasted In 1 Tsp Ghee Till Golden
- 2 Tbsp Finely Chopped Coriander Leaves
Tempering:
- 2 Tsp Oil
- ½ Tsp Mustard Seeds
- 1 Tsp Split Black Gram Dal (Urad Dal)
- 1 Tsp Bengal Gram (Chana Dal)
- 2 Dry Red Chillies, De-Seeded
- 2 Green Chillies, Split Lengthwise
- 2 Sprigs of Curry Leaves
- A Pinch of Hing (Asafoetida)
Steps to make at home:
- Start by cooking India Gate Basmati Rice in water until soft and slightly mushy—perfect for soaking up all the flavours.
- Once warm, mash the rice lightly using the back of a ladle.
- To the warm mashed rice, add warm milk and a pinch of salt.
- Mix well and allow it to cool down to room temperature. Once cooled, stir in the curd to bring that cream its tangy balance.
- Heat oil in a small pan. Add mustard seeds and let them crackle. Add black gram dal and sauté till golden.
- Toss in ginger, green chillies, curry leaves, hing, and half of the coriander. Stir everything for a few seconds and turn off the heat.
- Pour this aromatic tadka over the curd rice and mix gently.
- Adjust salt and consistency by adding a little boiled milk or water if it feels too thick.
- Top with the remaining coriander and roasted cashew nuts—or add a refreshing twist with grated carrots, cucumber, or even fruits like mango or grapes for a burst of flavour and texture.
- Serve it chilled or at room temperature with your favourite pickle and crunchy chips.
Enjoy this healthy and delicious recipe at home with only a few ingredients for perfect flavours.