Yoghurt Rice - 3
Curd Rice - 3 (Mosaranna)
Sunita Gupta
This cool, South Indian Summer dish suitable for a hot day, when spicy food is not very tempting. You can use left-over rice, just make sure that it is cooked soft, and not al dante.
Serves 1.
Ingredients
1 cup soft boiled rice, at room temperature
1/2-3/4 cup plain yoghurt or Dahi
Salt to taste
1/2 cup l finely chopped cucumber
1 carrot, peeled and coarsely grated (optional)
1-2 green chillies, finely chopped
1 tbsp . chopped coriander leaves
For tempering:
1 tsp. oil
1/4 tsp. mustard or rai seeds
6-7 curry leaves
1 red chilli, broken up (optional)
1/2 tsp. each of skinless chana (Bengal gram) and urad/urid (blck gram) dal
Garnish:
1 tbsp. dry roasted or fried peanuts
Instructions
Mix rice, yoghurt and salt in a bowl.
Add cucumber, carrots, green chillies and coriander leaves to the rice and mix.
Heat oil in a ladle. Add mustard seeds.
When seeds crackle, add red chilli, curry leaves and both the dals. Let it cook until the dals look light brown.
Pour over the rice and stir it in.
Garnish with peanuts and serve chilled.
Notes
You can add chopped red onions/chopped tomatoes too, if you wish.
