4 June, 2017
Mosaranna | Curd rice | Mosaru anna |
ಮೊಸರನ್ನ | ಕಲೆಸಿದ ಮೊಸರನ್ನ |
Though the basic ingredients which are used to prepare mosaranna/curd rice is the same ie…… softly cooked white rice, curd and milk. But the tempering we put differs from place to place and person to person. Tempering can be made in the following combinations.
1. Ghee + mustard seeds + green chilli + hing OR
2. Ghee + mustard seeds + cumin seeds + green chilli + red chilli + curry leaves + hing OR
3. Ghee + mustard seeds + cumin seeds + green chilli + red chilli + ginger + curry leaves + coriander leaves + hing OR
4. Ghee + mustard seeds + cumin seeds + urad dal + green chilli + red chilli + coriander leaves + curry leaves + hing OR
5. Ghee + mustard seeds + cumin seeds + black pepper corns + hing OR
6. Ghee + mustard seeds + Cumin seeds + Urad flour/black gram flour/uddina hittu + Ginger + green chili + curry leaves + coriander leaves + hing
However in addition to these above mentioned combinations, we can also include fresh and dry fruits and nuts like cashews, raisins, pomegranate, fresh green grapes etc, individually or in combination
And many a times rice is cooked using equal amount of milk and water, instead of only water. It can also be cooked using only milk. The basic taste differs in each method.
But if you ask me, whichever way you make it, curd rice is a soulful food to eat on any day any time and we all at home like to eat the curd rice prepared in the above said last combination ie no., 6 combination.
But today I have written the recipe as per the combination/step no., 2
You may also like to check vermicelli curd bath , little millet curd bath
Ingredients : measuring cup used – 250 ml, servings 2
- Cooked rice – 1 cup
- Curd 3/4 cup
- Milk – 1/4 cup
- Ghee – 1 tsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/2 tsp
- Green chilli – 1
- Whole red chilli – 2
- Curry leaves – 1 string
- Hing – 1/8 tsp
- Salt to taste
PROCEDURE :
- Prepare tempering using ghee, mustard seeds, cumin seeds, green chilli, red chilli, hing urad powder and curry leaves and keep it aside
- Take cooked rice in a big bowl, mash it a little with your hands or using masher
- Pour tempering over mashed rice, add in milk, curd and salt
- Check for the consistency, if needed add some more curd and milk
- Combine everything well and serve
