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Chaddannam: Curd Rice with Onions and Chillies Fermented Overnight

Chaddannam | Fermented Curd Rice: Breakfast in Andhra Pradesh and Telangana

Aruna
Chaddannam is essentially cooked rice mixed with curd, sliced onions and green chillies, and then fermented overnight. This Vitamin B12-rich, probiotic dish is served as breakfast on hot summer days as it cools the body.
5 from 3 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine Andhra, Food As Medicine, Indian, South Indian, Telangana, Vegetarian
Servings 4 People
Calories 235 kcal
Equipment
  • Earthern Pot
Ingredients
  
  • 2 Cups Cooked Rice (~ 325 gms)
  • 1 Cup Curd (~ 225 gms)
  • 1 Cup Milk (~ 250 ml)
  • 2 Medium Sliced Onions (~ 100 gms)
  • 3 or 4 Chopped Green Chillies
  • Salt to Taste
Instructions
 
  • Heat the milk till it is just more than lukewarm. If you are using refrigerated cold curd, then ensure that the milk is hot.
  • Mix together the cooked rice, curd, warm milk, onions, green chillies, and salt.
  • Set aside for 8 to 10 hours overnight.
  • In the morning, mix well and serve as breakfast with some Avakai on the side.
Notes
Ideally, Chaddannam is made in an earthern pot (matka). 
Nutrition
Calories: 235 kcalCarbohydrates: 37 gProtein: 10 gFat: 5 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 1 gCholesterol: 6 mgSodium: 439 mgPotassium: 188 mgFiber: 4 gSugar: 8 gVitamin A: 100 IUVitamin C: 14 mgCalcium: 167 mgIron: 1 mg
Keyword Chaddannam, Fermented Curd Rice, Pakhala Bhaat, Pazhaya Sadam, Pazhaya Soru, Poita Bhat, Probiotic
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