Dhadhyonnam

(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).

Smt. Vidhya Srinivasan

Dhadhyonnam

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course: Main Course

Cuisine: Indian

Ingredients Method

Ingredients

  

• ½ cup Rice
• ¾ cup Milk
• ½ cup Yoghurt
• ½ tsp Oil
• Salt to taste
• ½ tsp Ginger, grated
• ½ tsp Green chillies, finely chopped
• ½ tsp Mustard seeds
• ½ tsp Urad Dal
• A pinch Asafoetida
• A few Curry leaves
• A few Coriander leaves

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.