Yoghurt Rice - 2
Curd Rice - 2 (Mosaranna)
Priya Aditya
Mosaranna is a Kannada word. Mosaru=Curd; Anna=Rice.
This recipe comes from my mum and it is very popular with everyone in our family. It is a good recipe for using up any left over boiled rice. It should be served either at room temperature or slightly chilled.
Serves 4.
Ingredients
2-3 cups of boiled rice
2-3 tsp. oil
1 tsp. mustard seeds or rai
12-14 curry leaves or one, whole compound leaf
1 1/2 tsp. skinless chana dal ( Bengal gram dal)
1 tsp. skinless urad/urid dal (black gram dal)
1/4 cup of fresh pomegranate seeds (optional). As an alternative, use raisins or even ripe green grapes.
Salt to taste
2 cup curd/yoghurt/dahi (add more if you want, depending on the consistency of the curd)
1 tbsp. chopped coriander leaves
1 green or red chilly chopped or whole
Instructions
Heat oil in a wok and add the mustard seeds.
When the seeds splutter, add curry leaves, green chilli, chana and urad dals and mix.
When the dals turn pale red, turn the heat off.
Add salt, 2/3 of pomegranate seeds and mix.
When it has cooled, add the rice and yoghurt/curd and mix well.
Serve at room temperature or slightly chilled, garnished with pomegranate seeds and coriander leaves.
