AVA PETTINA DADDOJANAM
Ava Pettina Daddojanam is raw mustard flavored seasoned curd
rice often prepared during festivals. It
is a very popular rice and curd preparation in South of India and often given
as prasadam in temples.
I was so in love with
both my daddojanam and the beautiful red hibiscus flower that I just had to
dress up my small steel serving bucket with it :D; both complimented each other
so beautifully.
Preparation Time : 10
mins
Cooking Time : 22 mins
Serves
: 6
Ingredients:
·
1
cup raw rice
·
2
cups fresh curd or curd
·
½
cup warm milk
·
Salt
to taste
·
1
tbsp mustard seeds
For
Seasoning/Tadka:
·
1
tsp mustard seeds
·
1
tsp chana dal
·
1
tsp urad dal
·
2
– 3 green chillies, chopped
·
1
tsp black peppercorns
·
Handful
of curry leaves roughly chopped
·
A
pinch of asafoetida/hing
·
1.5
tbsp oil
Method:
Soak the mustard seeds in
little warm water for 10 minutes and blend it to a smooth paste.
Cook the raw rice and mash it
slightly with the help of a spoon or a glass while it is still hot and let it
cool down a bit.
To the warm rice add the milk;
mix it well and keep aside to cool completely.
Once the rice cools down
completely add fresh curd/yogurt, mustard paste and salt. Mix well.
For the seasoning heat oil; add
mustard seeds and wait until they sputter.
Now add the chana dal &
urad dal; fry till they turn golden brown.
Add the black peppercorns; fry
for few seconds.
Tip in the chopped green
chillies, asafoetida and curry leaves and fry for couple of seconds.
Pour the seasoning/tadka over
the curd rice and mix well.
Serve the Ava Pettina Daddojanam with some pickle.