Dhadhyonnam

Smt. Vidhya Srinivasan (Taken from Sri Simham Issue 9)

“Dhadhyonnam”, the Sanskrit word literally means dadhi – yoghurt and annam – rice. This Dhadhyonnam is an important prasaadam made during the Margazhi month. In the pasuram “Karavaigal pin sendru gaanam serndhunbom”.

Andal declares that Perumal is the means, and in the next pasuram, he is the end. The
Gopis do not follow gyaana yoga, bhakti yoga or karma yoga; they have simply surrendered themselves to the lord (Prappathi).

The Ingredients

• Rice – 1 /2 cup
• Milk – 3/4 cup
• Yoghurt – 1/2 cup
• Oil – 1/2 tsp
• Salt – as per taste
• Ginger grated- 1/2 tsp
• Finely chopped green chillies – 1/2 tsp
• Mustard seeds – 1 /2 tsp
• Urad dal – 1 /2 tsp
• Asafoetida – a pinch
• Curry leaves – a few
• Coriander leaves – a few

The Method

1. Pressure cook the rice with 1.5 cups of water for 6-7 whistles.
2. Once the pressure is settled, mash the rice nicely with a masher or the back of the ladle. Allow it to cool in a wide bowl.
3. Once it’s completely cooled, add milk, yogurt and salt.
4. Adjust the consistency of the dhadhyonnam by adding a few more spoons of milk yoghurt.
5. In a pan, add oil and sputter mustard seeds, urad dal, grated ginger, green chillies, and curry leaves.
6. Garnish with coriander leaves. Offer dhadhyonnam to Divyadampathis and eat it.