Daddhojanam (spiced yoghurt and rice)

Well this is a smart version of perugannam (perugu+annam, ie the ordinary yogurt with rice, eaten with a bit of salt or a touch of dal or rasam in it) that ends most meals. It is effectively the same as making lemon rice, but without the lemon, and also like lemon rice is a picnic food – the yoghurt cooling and preserving the rice so it lasts a bit longer into the day on a car or train journey. It is often offered at temples – perhaps more so in areas closer to Tamil Nadu.

1 cup rice cooked softer than normal if possible. If using left-over rice from the fridge, warm it in the microwave to take the hardness off the rice – it softens as it warms.

½ cup milk

1 ½ cups yoghurt

1 teaspoon mustard seeds

½ teaspoon hing (asafoetida)

1 teaspoon urad dal

1 inch piece of ginger, finely chopped

1 dried red chilli

1 or 2 green chillies, split down the lengths

About a dozen karyapak leaves

Small handful of coriander leaves, chopped or shredded

A tablespoonful of cashew nuts (optional)

Salt

 

Cook the rice quite soft (unlike lemon rice where you need it a more unsquished). You could mash it just a tad after cooking, while still hot, and adding a tiny bit of lukewarm milk to it. Wait till it cools completely and then add in the yoghurt and mix it in. Should be lovely and creamy soft – a bit wet even – so if necessary add a touch more milk or water.

 

Now you need to do a talimpu (the tempering). Heat oil in kadai, then add the mustard seeds and let them splutter. Then put in the urad dal and let it sizzle a bit. Then the dried red chilli and the hing (asafoetida) and leave for a few seconds. (If you wish you can add some cashew nuts at this point).  Now put in the karyapak, let it splutter, then the chopped ginger, split green chillies and chopped coriander. Let it all sizzle for a half minute and turn off the flame. Add the whole lot into the perugannam and mix it in.  It is the best!!