Ava pettina daddojanam recipe, how to make curd rice

Ava pettina daddojanam, a creamy, mustard flavored curd rice that’s tempered with Indian spices and makes a great festive dish for Ugadi

ava pettina daddojanam
ava pettina daddojanam or mustard flavored curd rice

Ava pettina daddojanam is a classic Andhra style curd rice which is flavored with raw mustard paste. A very popular, cooling one pot meal that is much loved by the telugu people. ‘Ava pettina’ in English means ‘mustard infused’ and daddojanam means ‘curd rice’. For festivals like Ugadi, many home cooks prepare curd rice as one of the festive dishes to be offered to God. I love the curd rice or thayir sadam offered in temples like Tirupati and temples in Tamil Nadu. The flavor of temple curd rice is extremely difficult to replicate at home. ๐Ÿ™‚

Curd rice is an integral part of South Indian cusine. In Andhra, perugu annam or daddojanam is comfort food for babies, kids, adults and the elderly. It is very popular since its light on the stomach, easily digestible, cooling, healthy and tasty. During the hot summer months, curd or yogurt rice makes for a delicious meal in a bowl. I have grown up on curd rice and my meal is not complete without curd rice. Just a bowl of curd rice with a pickle by the side is enough for my mid-day meal during the hot summer months. Creamy, melt in the mouth, ultimate comfort food at its best!

how to make curd rice
how to make curd rice

There are variations to the basic Andhra daddojanam recipe which calls for a simple tempering of mustard seeds, split gram dal, green chilis, and asafoetida with a garnish of fresh coriander. One popular variation to the basic daddojanam is the addition of chopped cucumber and/or grated carrot. Another popular variation is the addition of chopped fruit like mango or grapes or pomegranate. l

Ava pettina daddojanam recipe is a straight forward, no frills dish that is extremely flavorful. Soaked mustard seeds are crushed in a mortar-pestle to a coarse paste and added to the subtly spiced curd rice recipe. Makes for a perfect lunch box rice dish. Serve with a pickle of your choice, fried chilis or crisps and you have a flavorful, simple yet filling meal.

ava pettina daddojanam recipe
ava pettina daddojanam for ugadi

How to make curd rice or avapettina daddojanam

Ava pettina daddojanam recipe

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  rice
  •   yogurt


  •   Raw rice - 250 gms, washed, cooked till very soft and mushy
  •   Fresh thick curd - 2 to 2 1/2 cups (yogurt/dahi), beaten till smooth
  •   Milk - boiled and luke warm, as required
  •   Ginger - 1", finely minced (I grate the ginger)
  •   Mustard - 1 1/2 tsps, soak in 2-3 tbsps water for 10 mins
  •   Cashewnuts - 7-8, broken into small pieces and roast in a tsp of ghee till golden
  •   Salt to taste
  •   Fresh coriander leaves - 2 tbsps, finely chopped
  •   Tempering/Poppu/Tadka:
  •   Oil - 2 tsps
  •   Mustard seeds - 1/2 tsp
  •   Split black gram dal - 1 tsp (minapa pappu/dhuli urad)
  •   Dry red chili - 2, tear and de-seed
  •   Green chilies - 2, slit length wise
  •   Curry leaves - 2 sprigs
  •   Asafoetida - 1/2 tsp (inguva/hing)

Method for making Ava pettina daddojanam recipe

Cook the raw rice in enough water till very soft and mushy. When the rice is warm, use a ladle to lightly mash the rice. Immediately, add 1/3 cup warm milk and salt and mix well and allow the rice to come to room temperature.
Place the soaked mustard seeds in a mortar pestle and make a coarse paste. You can use your mixer grinder too if you do not have a mortar pestle.
Add the coarsely ground mustard paste and the thick curd to the cooled, cooked rice and mix well.
Heat oil in a pan, add mustard seeds and allow them to splutter. Add the black gram dal and allow it to turn red. Add the ginger, green chilies, and curry leaves. Add asafoetida and 1 1/2 tbsps of chopped coriander leaves and mix well. Turn off heat.
Immediately add this tempering to the curd rice and mix. Adjust salt if required. If the consistency of the curd rice consistency is too thick, add a few tbsps of boiled and cooled milk or water and mix.
Garnish with remaining coriander leaves and roasted cashew nuts. Serve chilled or at room temperature with pickle and chips.


  •   You can pressure cook the rice upto 3 whistles on high and on low heat up to 2 whistles. For 1 cup rice, use 3 cups water to pressure cook the rice.
  •   If the curd rice is prepared in advance to serving time, add a few tbsps of boiled and cooled milk to the curd rice a few minutes before serving.
  •   You can garnish with fruits of your choice like pomegranate, mangoes or grapes.
  •   The rice will tend to absorb the liquid if its sits for a long duration. The longer it sits, the less moist it gets. Just before serving, add more milk or curd for a nice loose consistency as shown in the image above.
  •   Do not add curd to hot rice.
  •   Do not use your hand to mix the rice since it will become sour if you do not consume within an hour of preparation. Use a ladle.
  •   You can add a tbsp of fresh white butter to the hot rice for a creamy texture.


Ava pettina daddojanam, a mustard flavored yogurt rice tempered with Indian spices. How to make curd rice, Andhra vantalu for Ugadi telugu new year festival
  • Sarah

    When do you add the curd? It is not mentioned in the recipe instructions. Also you add the mustard paste twice. Does that mean to make the amount twice or split the amount?

    • http://www.sailusfood.com/ Sailu | Indian Food

      I have updated the post. You add curd along with mustard paste in Step 2. Mustard paste is added only once at Step 2.

      • meera

        That ‘add curd’ is getting lost. Maybe you want to show that as a separate step or put in bold. Yes I too had that query despite the fact that you had updated it.

        Nevertheless, sounds like a heartwarming recipe. Making just now ๐Ÿ™‚

  • Veena

    Sailu, it’s not very clear how you make the mustard paste. Could you please provide more detailed instructions? Do you make the paste with mustard seeds (avalu?). Thanks.

    • http://www.sailusfood.com/ Sailu | Indian Food

      Use a mortar pestle to crush the soaked mustard seeds to a coarse paste. If you do not have a mortar pestle, use your mixer grinder.

  • quasardrake

    Sailu, I am an American who has long loved your blog. The recipes are wonderful! But I have a question here. I had a delicious curd rice at a restaurant here in Dallas, and it had mustard seeds in it, along with grated carrot. So I want to make this recipe. But what kind of rice should I use? Is soona masuri rice okay? Should it be a long grain rice or basmati? The restaurant version looked like a medium or short grain rice. Do you have a recommendation? Thanks for all the work you put in to this lovely food blog!

    • http://www.sailusfood.com/ Sailu | Indian Food

      Sona masuri will work perfect. Short or medium grain works best. Cook the rice till mushy. Once the rice is cooked, use a ladle and mash it up roughly

  • Padma

    How to prepare dondakayabajjila curry

  • Brad

    The pictures look great. The instructions are thorough. However, I do have a question regarding your comment – “Do not use your hand to mix the rice since it will become sour if you do not consume within an hour of preparation. “. I am not sure I can connect mixing of rice with hand to the taste turning sour. How?