Can you ever deny a bowlful of curd rice on hot summer days? No, never not me. Because I personally love curd rice to the core. After all the junks and stuff like that, I crave for this soul soothing meal. No matter what fancy food I eat in each meal, I love to eat some curd rice towards the end. It need not be like this with all the colorful toppings like pomegranate and grapes. It can be just some rice and yogurt with a pinch of pickle as the side. Just that comforts me to the core.
Today it was little more hot than usual here in UAE and I was in kitchen planning the menu for lunch. Jar full of yogurt and a bowl of pomegranate made me to decide on curd rice for lunch today. It was good that I decided on that. Scorching hot sun outside had made my kids tired already as they returned from school. And this curd rice (mosaranna) made their face to light up. Without any arguments and fuss, both of them cleared their plate off within minutes. Happy me.
Creamy yogurt, fruit nutrients, nuts and carbohydrate all in one meal. It’s a kind of food heaven for me on summer days. Truly blessed I feel. Top it with some lemon pickle or chutney powder, it takes the meal to next level. And you feel the blessed feeling for sure.
Watch the video:
Curd Rice | Mosaranna Recipe
Ingredients
- 1 cup Cooked rice
- 1.5 cups Yogurt
- 1/4 cup Milk
- 1 tsp Salt
- 1/4 cup pomegranate seeds optional
- 1 tbsp Grapes optional
To temper
- 2 tsp oil or ghee
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp white lentils
- 1/2 tsp chickpea lentils
- Few curry leaves
- 2 nos. red chillies
- 1.5 tsp ginger chopped
- 1 tbsp broken cashews optional
Instructions
- In a pan add oil, mustard seeds, cumin seeds, lentils, red chillies and curry leaves. Saute till mustard seeds splutter. Next add chopped ginger and cashews. Saute for few seconds. Switch off and let it cool down.
- In a wide bowl take yogurt and whisk it well. Add salt and mix.
- Next include the tempering prepared in step 1. Add pomegranate seeds and grapes as well.
- Next, mash the cooked rice well and add to the yogurt. Include milk and combine everything well. Garnish with coriander leaves.
- Comforting meal curd rice is ready to serve with lemon pickle.
Notes
- Use fresh yogurt not sour one.
- Curd rice turns too thick with time, so before serving include some more whisked yogurt.
- Use milk to compensate the tang of yogurt. Otherwise the curd rice becomes too sour.
Superb