Atukula Daddojanam (or Mosaru Avalakki as it is known in Karnataka) combines two favourites of Sri Krishna; Perugu (Curd, Mosaru, Dahi) and Atukulu (beaten rice, poha or avalakki).
While this dish is made often as a naivedyam on Gokulashtami or Sri Krishna Jayanthi, I also make it as a simple one-dish meal, especially in summers. I find that Mosaru Avalakki or Atukula Dadojjanam is lighter on the stomach than Daddojanam or Thair Sadam that is made with rice.
You can find more naivedyam recipes at Gokulashtami, Krishnashtami or Sri Krishna Jayanti Naivedyam Recipes.
Also try the recipe for Mosaru Oats or Oats Daddojanam, which uses oats instead of avalakki.
Preparation Time: 30 Minutes
Cooking Time: 5 Minutes
- Atukulu, Avalakki or Poha – 1 Cups
- Perugu, Mosaru, or Dahi – 3 Cups
- Mustard Seeds – 1 tsp
- Udad Dal – 1 tbsp
- Chana Dal – 1 tbsp
- Peanuts – 2 tbsp
- Red Chillies – 3 or 4
- Oil – 1 tbsp
- Curry Leaves – A Few
- Salt to Taste
Method to Make Mosaru Avalakki or Atukula Dadojjanam
- Dissolve 1/2 tsp of salt in 2 cups water.
- Add the atukulu to the salt water.
- Let the atukulu soak for 1 minute.
- Using a colander, drain the water from the poha.
- Leave the atukulu in the colander for about 30 minutes to dry it out a bit.
- Beat the yogurt well till smooth.
- In a heavy ladle, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and chana dal.
- Stir-fry the dal till it is golden brown.
- Add the peanuts and stir-fry for a minute.
- Turn off the heat.
- Add the split red chillies and curry leaves to the oil/tempering.
- Mix well for 10-20 seconds.
- Add the tempering to the beaten yoghurt.
- Add the soaked atukulu to the tempered yoghurt.
- Mix with a gentle hand.
- Add salt, if required.