CURD RICE RECIPE | MOSARANNA RECIPE | THAYIR SADAM RECIPE
Curd rice or Mosaranna is a popular South Indian rice variety that is an integral part of any South Indian meal. Made with rice, fresh curd and with /without few spices they are so creamy, very cooling and so delicious.
Ingredients
- 1/2 cup Cooked Rice
- 1 cup curd, fresh; ( don't use sour )
- 1 cup milk
- few Pomogranete seeds, (optional)
- few grapes, chopped ( optional )
- few tsp carrot, grated (optional)
- Coriander leaves, Chopped
- Salt to taste
To temper
- 1-2 tsp Oil
- 1/2 tsp Mustard
- 1 tsp Urad dal
- 1 tsp Channa dal
- 1-2 nos Green Chilli, slit / finey chopped
- 1/2 tsp Ginger , grated
- few Cashews broken, optional
- few Curry Leaves, chopped
Instructions
- To do curd rice , I have taken here Sona masoori rice .You can use any rice .Wash rice nicely and drain water.
- Add water.. ie in the proportion 1: 3 . Pressure cook for 3 whistles
- Once the pressure has released well , you can see that rice has cooked soft . If the rice is under cooked , curd rice won’t turn creamy.
- When the rice is still hot , transfer the cooked rice to a mixing bowl and mash well .Mash it nicely using a masher or back of a spoon. This helps in making curd rice creamy and giving good consistency
- Once rice is well mashed , allow to cool nicely.
- Add 1 cup fresh curd , only after rice is well cooled .Curd shouldn’t be tangy. Add 1 cup milk and salt to taste . Combine well .Since we have added milk and curd , the curd rice wouldn’t turn tangy and remain fresh even after 3-4 hours .
- Break the lumps if any while mixing .This is the perfect consistency. After a while , the curd rice would thicken a bit more . While mixing , if you want can add curd/ milk to adjust the consistency.
- Let’s prepare a tempering to curd rice . To a small pan add oil .Once oil is hot , add mustard ,urad dal ,channa dal . Fry for 1-2 mins . Let dal turn golden and crisp , add few cashews.. let they get crisp. Next ,add finely chopped green chilies and grated ginger. Fry for a minute. In the end , add finely chopped curry leaves and fry for few seconds. In the end , add finely chopped curry leaves Now the tempering is ready.. let it cool a bit.
- Add it to the prepared curd rice and mix well. This is the basic traditional curd rice .. temple style . You can serve as such it self .
- To make the curd rice more colorful , tasty and restaurant style , you could add some pomegranate, few grapes and little chopped coriander leaves .
- That’s it tasty and colorful Curd rice is ready. Enjoy it with pickle, aloo fry, papad, south Indian stir fry etc.