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A bowl of Ava Pettina Daddojanam, a classic Andhra dish of Curd Rice flavoured with mustard

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
Cook Time 20 minutes
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
  
  • 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!