- Rice – 75gms (3/4th Cup (100ml Cup))
- Grated Cucumber – 3/4th Cup (100ml Cup)
- Grated Carrot - 3/4th Cup (100ml Cup)
- Ginger – 1/4"Piece
- Green Chilies – 5
- Cumin Seeds – 1/2tsp
- Bengal Gram – 2tsps
- Black Gram – 2tsps
- Mustard Seeds – 1tsp
- Cumin Seeds – 1/2tsp
- Curry Leaves – Few
- Asafoetida – A Pinch
- Cashew Nuts – 2tbsps
- Salt To Taste
- Oil – 5tsps
Take 75gms rice in a bowl. Wash the rice. For 1 Cup of Rice add 1 3/4th Cup water to cook rice. Take water as per the above calculation and add to the washed rice. Place this bowl in a pressure cooker and cook. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 10 minutes. Then, after 10 minutes, make the flame high and before it whistles switch it off. With the pressure inside the pressure cooker the rice will be cooked completely even after we remove it from flame. Transfer the cooked rice into a deep bowl and separate the grains with a fork. Wash ginger and green chilies. Grind ginger, green chilies and 1/2tsp cumin seeds to a coarse paste. Chop the curry leaves finely and keep them aside.
Heat a pan and add oil to it. When oil is hot add the cashew nuts and fry them on low flame. Fry the cashew nuts till they are golden brown in color. Take them out of the oil and keep aside. In the remaining oil add the Bengal gram, black gram and fenugreek seeds and fry. Fry the seeds till they change color. Now reduce the flame and add mustard seeds and cumin seeds. Fry well and add chopped curry leaves. When curry leaves are fried add green chili paste and fry for a minute. Now add asafoetida and fry well. Transfer this fried seasoning on to the rice.
Add fried cashew nuts, grated carrot, grated cucumber and salt to the rice. Mix well. Take around 500ml Curd and beat with a whisker till smooth. Add this beaten curd to the rice mixture and mix well. Now our Daddojanam is ready to serve. Transfer this into 2 separate bowls. Serve garnished with grated carrot. Serve chilled. You can also add chopped coriander to give a nice flavor to the dish.
Points To Remember:
In temples this Daddojanam is served as prasadam. But they don’t use green chilies. So to get the temple prasadam taste, use red chilies. In Tirupati they use black pepper instead of red chilies or green chilies. For the prasadam taste avoid Ginger, Cucumber and Carrot and serve the dish at room temperature. Do not forget to add the right quantity of salt. As we use black pepper which is mild in hotness when compared with red or green chilies, the right amount of salt only will give the taste to this Prasadam Daddojanam. As this Prasadam Daddojanam is served at room temperature, it is essential to use fresh curd otherwise the dish within no time becomes sour.
In summer season this dish tastes excellent, as curd and cucumber are coolants. There is no need to eat salad separately as we are using raw carrot and raw cucumber. This is a sumptuous meal by itself. Serve this nutritious dish to your near and dear.
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