Perugu annam / Curd or Yogurt Rice / Daddojanam
I am the only person in the house who eats plain yogurt or curd. My kids are used to eating flavored yogurts bought from the store. I can coax my older one to eat it by adding fruit to it, but he will never eat it plain. My husband will only it eat if its in any curry or in the form of raita.
So in the beginning I always bought store yogurt and had it at home only for me. But these days I make it home and eat it all by myself over a few days. Thats the reason I never get to make perugu annam. Its very rare that I make it this way. I usually eat it plain mixed in rice.
For Ugadi, I decided I will make it even if its only for myself!
Curd rice is eaten on many occasions in India. Its also given as prasadam in many temples in south India. Its also called 'Daddojanam'
1 cup cooked rice
3/4 to 1 cup plain yogurt or curd
1 small onion, chopped lengthwise or juliened
4 green chillies, slit
5-6 curry leaves
1 tbsp grated ginger or 1/2 inch piece chopped ginger
1/2 tbsp channa daal
1/4 tbsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera
2 dry red chillies, broken
a pinch of hing or inguva
1 tbsp oil
salt to taste
some water if required
1/2 tbsp chopped coriander leaves
In a pan, heat oil, add channa daal, urad daal and brown them. Add the mustard seeds, jeera and let them splutter. Add the red chillies, curry leaves and green chillies. Add the hing or inguva and saute. Add the ginger and chopped onion and saute just for a minute and take off the flame.
Add the curd to the rice, salt and coriander leaves and mix. Add also the tempered mixture to the rice and mix. If you think the its too thick, you can add some water or more yogurt. Serve cold with chutney or plain. Enjoy!!!
Tip: I like crunchy onions in the rice, thats why I don't cook them too much, but if you don't like them crunchy, cook them a little more.
Prep time: Less than 10 min, if you have everything ready.