Yoghurt rice/ pergunnam /Dhaddojanam/ curd rice

Ingredients :

Cooked Rice-1cup

Yoghurt-3/4 -1cup

Salt-as per taste

For Tempering:


Mustard seeds-1/4 tsp

Cumin seeds/jeera-1/2 tsp

Green chilli-1 tsp( finely chopped)

Urad dal-1/4 tsp

Soaked chana dal-1/4 tsp ( optional)

Dried-Red chilli-2no.s

Hing -a pinch

Chopped ginger-1/2 tsp

A sprig of curry leaves


Churn the yoghurt with a beater, add cooked rice once it’s cooled, ( you can mash the rice or add it as it is). Take a pan, add oil, mustard seeds, cumin seeds, hing, chopped ginger, green chilli, Urad dal, whole red chilli, curry leaves and once the raw smell is gone add the tempering to the rice and mix thoroughly.

Note: 1)You can garnish with pomegranate seeds,

2)Add grated carrot to the tempering as per your liking.

3) soak the chana dal at least for an hour.

4) You can add a little extra yoghurt if the rice  is dry.

Have a great week ahead.




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