Ava Pettina Daddojanam | Andhra Curd Rice Flavoured with Mustard

Daddojanam, as Thayir Sadam or Tempered Curd Rice, is called in Andhra Pradesh is a comfort food. There are a couple of variations of this dish and one of them from Uttarandhra is this Ava Pettina Daddojanam. All that is needed to make this dish is to add mustard paste or mustard powder to the traditional curd rice, and you will have a new dish that is delicious.

Ava Pettadam is a popular flavouring technique from Andhra Pradesh. It essentially means adding ground mustard, either as a paste or then as a powder, to a dish as the final step. We use this technique to flavour a whole range of dishes from Pulihora to dry stir-fries to stews or pulusu. The spiciness of the mustard adds a perfect touch especially slightly bland vegetables such as cabbage.

When you try this Ava Pettina Daddojanam, you will realise the wonderful flavour that this technique can impart to a dish.

Ava Pettadam: Different Ways to Do It

There are essentially 3 ways that are used to add the mustard to a dish:

• One of the most common ways we use at home, especially for dry curries and leafy stews, is to soak equal amounts of mustard and raw rice with 1 or 2 dried red chillies in water for about 30 minutes. Then we grind this mix to a smooth thick paste. The rice provides enough volume to make a paste, else grinding only the mustard seeds can be quite a challenge, especially because we use small quantities (1/2 to 1 tsp). In addition, for thin leafy stews or pulusus, the ground rice also acts as a thickening agent. While we use red chillies in our home, I have seen many people use green chillies as well.
• Another way is to soak just mustard seeds in water and then grind them. This works well if you are making large quantities of the ava mudda (mustard paste).
• The third and the simplest way is to simply dry grind the mustard seeds as I have done in this recipe. 🙂

Whichever way you prefer to grind the mustard, it is always added to the dish as the last thing and the dish is not cooked for too long after that. If you do, there is a chance that the dish turns bitter.

Some Other Mustard-Flavoured Recipes

• Ava Pettina Pulihora | Tamarind Rice Flavoured with Mustard Paste
• Ava Pettina Thotakura Pulusu | Amaranth Leaves Stew with Mustard Paste
• Coconut and Mustard Rice | Kayi Sasive Chitranna | Ava Pettina Kobbari Annam
• Hasi Sasive | Paji Sasmi: Mangalore Cucumber in Mustard-Coconut Yogurt
• Aratikaya Ava Pettina Koora (Raw Banana Curry with Mustard Paste)

How to Make Ava Pettina Daddojanam: The Andhra Curd Rice with Mustard Flavour

1. Making the Rice
   1. Wash 1/2 cup rice well under running water.
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   2. Add 1.5 cups water and pressure cook for 4 to 5 whistles. The rice must become very soft yet hold shape.
   3. Let the cooker depressurise naturally and take the rice out while it is still hot.
   4. Using a heavy spoon, mix the rice well to mash it a bit.
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   5. While the rice is still warm, add 1/4 cup milk and mix well.
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   6. Set aside.
2. Adding the Mustard Powder
   1. Grind 1.5 tsp mustard seeds to a coarse powder. 
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3. Making the Ava Pettina Daddojanam
   1. To the rice, add 1 cup thick curd, the ground mustard powder, and some salt.
   2. Mix well.
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4. Adding the Tempering
   1. In a tempering ladle, heat 2 tsp of oil.
   2. Add 1 tsp of mustard seeds and wait till they crackle.
   3. Now, add 1 tsp udad dal and 1 tsp chana dal.
   4. Stir-fry the mix till the dals are golden brown.
   5. Immediately, add 2 or 3 split red chillies, a few curry leaves, and a big pinch of asafoetida.
   6. Stir-fry for a few seconds till the curry leaves turn crisp.
   7. Immediately add the tempering to the curd rice.
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   8. Mix well.
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5. Let the Ava Pettina Daddojanam rest for at least 10 minutes before serving.

Recipe for Ava Pettina Daddojanam | Andhra Curd Rice with Mustard Flavour

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Ava Pettina Daddojanam: The Andhra Curd Rice with Mustard Flavour

Aruna

Ava Pettina Daddojanam is a specialty of Andhra Pradesh. Daddojanam is what for the tempered curd rice (Thayir Sadam) is called in Telugu. To this classic dish, we add ground mustard as a flavour, and believe you me it lends this mellow dish a wonderful spiciness and mild bitterness. I do hope you try this Andhra Curd Rice with Mustard Flavour.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch, Naivedyam

Cuisine Andhra, Indian, South Indian, Telangana, Vegetarian

Servings 3 People

Calories 242 kcal

Equipment

• Steel Vessel (1 litre capacity)
• Tempering Ladle
• Spoon
• Small Grinder

Ingredients

  

1x2x3x

• 1/2 Cup Rice
• 1 Cup Curd
• 1/4 Cup Milk
• 1.5 Cups Water

For Mustard Flavour

• 1.5 tsp Mustard Seeds

For Tempering

• 2 tsp Oil
• 1/2 tsp Mustard Seeds
• 1 tsp Udad Dal
• 1 tsp Chana Dal
• 3 to 4 Dried Red Chillies
• 1 Large Pinch Asafoetida
• A Few Curry Leaves

Other Ingredients

• Salt to Taste

Instructions

 

Making the Rice

• Wash 1/2 cup rice well under running water.
• Add 1.5 cups water and pressure cook for 4 to 5 whistles. The rice must become very soft yet hold shape.
• Let the cooker depressurise naturally and take the rice out while it is still hot.
• Using a heavy spoon, mix the rice well to mash it a bit.
• While the rice is still warm, add 1/4 cup milk and mix well.

Adding the Mustard Powder

• Grind 1.5 tsp mustard seeds to a coarse powder.

Making the Ava Pettina Daddojanam

• To the rice, add 1 cup thick curd, the ground mustard powder, and some salt.
• Mix well.

Adding the Tempering

• In a tempering ladle, heat 2 tsp of oil.
• Add 1 tsp of mustard seeds and wait till they crackle.
• Now, add 1 tsp udad dal and 1 tsp chana dal.
• Stir-fry the mix till the dals are golden brown.
• Immediately, add 2 or 3 split red chillies, a few curry leaves, and a big pinch of asafoetida.
• Stir-fry for a few seconds till the curry leaves turn crisp.
• Immediately add the tempering to the curd rice and mix well.
• Let the Ava Pettina Daddojanam rest for at least 10 minutes before serving.

Nutrition

Calories: 242 kcalCarbohydrates: 31 gProtein: 11 gFat: 8 gSaturated Fat: 1 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 2 mgSodium: 214 mgPotassium: 89 mgFiber: 2 gSugar: 2 gVitamin A: 205 IUVitamin C: 20 mgCalcium: 155 mgIron: 2 mg

Keyword Ava Pettina Daddojanam, Curd Rice, Curd Rice with Mustard Flavour, Daddojanam, Thayir Sadam

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!