Tuesday, September 25, 2007

Mosaranna - Curd Rice

Mosaranna or Curd/Yogurt Rice, is one good comfort food. My meal is never complete without this. It gives me the satisfaction of a good meal. Its very simple to make and refreshing too.

Here in USA, I usually use the store bought yogurt. I have tried a few times to make curds at home and it has been quite well. But not like the one we get in India, and definitely no where close to what my granny makes in her village. The milk used is from a home-fed cow or a buffalo.
Religiously, every morning and evening one of the ladies of the house milks the cow. When young, this always amazed me and I used to wake up early just to catch this action and also to drink the fresh milk from the container as it is. I remember, we used to get a white-moustache drinking that creamy/frothy fresh milk and would walk around posing like Santa Claus! :)
I've also heard from my cousins that applying that fresh milk on face for few minutes gives a good glow. Not sure how far this is true...........

Ok, back to the Mosaranna recipe. As I said before it’s very simple and can be done in various ways. This is how I do it:


Ingredients:
Rice: 1 cup
Curds/plain yogurt: 2-3 cups
Milk: a little
Sour Cream: 2-3 spoon (optional)
Ginger (finely grated): small piece
Green chilli: 1-2
Coriander leaves
Salt

For Seasoning:
A little oil: 1 spoon
Mustard seeds
Jeera
Urad dal+Channa dal: 1 spoon
Asafoetida
Curry leaves

Method:
Cook 1 cup of Rice (Sona Masoori) with 2-3 cups of water. For curd rice, the rice must be soft.

After the rice is cooked, spread it in a big bowl to cool.

Take a little oil in pan. Season with mustard seeds, jeera, urad dal+channa dal, Curry leaves and a pinch of asafoetida. Add grated ginger and turn off the heat.

Add the seasoning to rice. Mix curds/yogurt, sour cream and a little milk to the rice mixture and mix it evenly. Add in salt as per taste and finely chopped coriander leaves.

Use pomegranate seeds, Seedless grapes, grated coconut or fried cashews to further garnish it.

Note: After a while, the rice may seem to have gotten thick as it might have soaked in all the curds. Before serving, add in a little more milk to get the consistency you want.

I want to send in this entry to RCI-Karnataka hosted by Asha from Foodies Hope. Hope I am not too late..

4 comments:

Asha said...

Not late, last day today!:)
I use plain Dannon yogurt, pound garlic and ginger and use the juice.Looks great there grapes.Thanks G,I will add it:)

TBC said...

Nice pic!. I like eating curd -rice and never get never get tired of it.The addition of fruits is new to me.

Prema said...

I love curd rice and never knew how to make it though i knew it was simple..... oh yeah, i am a terrible cook!!! but you make it easy for me.. thanks dear.

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