Pressure cook the rice with 1.5 cups of water for 6-7 whistles.
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.
Once it’s completely cooled, add milk, yogurt and salt.
Adjust the consistency of the dhadhyonnam by adding a few more spoons of milk yoghurt.
In a pan, add oil and sputter mustard seeds, urad dal, grated ginger, green chillies, and curry leaves.
Garnish with coriander leaves. Offer dhadhyonnam to Divyadampathis and eat it.
