Saggubiyyam Daddojanam

The items made up of curd are called daddojanam. As India is a hot country we prefer to finish our food with curd item. If it is meals we eat rice with curd. But in the parties we offer daddojanam along with other recipes. 

Saggubiyyam/sabudhana  daddojanam is very tasty one and also little different taste from traditional curd rice.

You need fresh curd as it may turn sour if you use old ones.

For healthy and tasty,  in any daddojanam item you can mix fruits like apple, grapes and pomegranates.

You can also add grated carrot, keera, tomato and onions .

Ingredients:

-1 cup saggubiyyam/sabudhana
2-3 cups fresh curd
1-3 chilies
-salt
-coriander leaves
-water

Tempering:

1/2 tbsp oil/ghee
4 pepper seeds (opt)
1 tsp channa dal
1 tsp split urad dal
cashew
raisins
pea nuts
1 red chilli (optional)
1/4 tsp mustard seeds
1/4tsp sesame seeds
1/4 tsp jeera
3 curry leaves
small piece of ginger (opt)
hingh (opt)

Procedure:

-soak sabudhana in 3 cups of water for 3-4 hrs.
-drain the excess water.
-take a sauce pan with 3 cups of water and boil it. Now add sabhudana and cook on low flame with lid over it with ocassional stirring.
-when they are transparent, turn off the flame, drain water and wash with plain water to avoid sticking.
-take them in a bowl. Add one spoon of oil and mix.
-when sabudhana is cool, add curd and salt. Mix thoroughly. Sabudhana  wont stick or become paste.
-take oil in a wide pan (khadai) and heat it. Add pepper seeds, peanuts, cashew, raisin, channa dal, urad dal, mustard seeds, jeera, red chilli one by one with a little gap. Fry them till the urad dal turns into light yellow colour. Now add curryleaf, cut chillies and cut ginger and fry till the chillies turn into pale. Now add sesame seeds. Add pinch of hingh. 
-turn off the flame and add it to sabudhana and mix well.
-now garnish with chopped coriander leaves, fruits and raw vegs as per your taste.
-Your sabudhana daddojanam is ready to serve or offer God as prasadam.

 Tips:

-if there is time to serve add little cool milk to avoid it turning sour.