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A creamy and comforting South Indian classic made with soft-cooked rice and yogurt, finished with a flavorful tempering of spices. Perfect for a light lunch or to cool down after a spicy meal.
For 4 servings
Cook the rice: Rinse 1 cup of rice thoroughly until the water runs clear. In a pressure cooker, combine the rice with 2 cups of water. Cook on medium heat for 4-5 whistles. Allow the pressure to release naturally.
Mash the rice: Once the pressure has released, open the cooker. Transfer the hot rice to a large mixing bowl. Using the back of a ladle or a potato masher, mash the rice well until it is soft and creamy. Let it cool for 5-10 minutes.
Combine with curd and milk: To the slightly cooled mashed rice, add 0.5 cup of milk, 1.5 cups of curd, and 1 tsp of salt. Mix everything thoroughly until you achieve a smooth, porridge-like consistency. Set aside.
Prepare the tempering (oggarane): Heat 2 tbsp of ghee in a small pan over medium heat. Add 1 tsp of mustard seeds and wait for them to splutter. Add 1 tsp of urad dal and 1 tsp of chana dal, and sauté for 1-2 minutes until they turn golden brown. Add the grated ginger, slit green chillies, broken dried red chillies, and curry leaves. Sauté for another 30 seconds until fragrant. Finally, add 0.25 tsp of asafoetida, give it a quick stir, and immediately turn off the heat.
Finish and serve: Pour the hot tempering over the curd rice mixture. Mix well to incorporate the flavors. Garnish with 2 tbsp of finely chopped coriander leaves and 0.25 cup of pomegranate arils. Serve immediately at room temperature or chilled.
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A creamy and comforting South Indian classic made with soft-cooked rice and yogurt, finished with a flavorful tempering of spices. Perfect for a light lunch or to cool down after a spicy meal.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 349.14 calories per serving with 13.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
For added texture and nutrition, mix in 1/4 cup of finely grated carrots, chopped cucumber, or steamed green peas into the curd rice before garnishing.
Add 1 tablespoon of roasted cashews or peanuts to the tempering along with the dals for a delightful crunch and richness.
Besides pomegranate, you can also garnish with finely chopped green grapes or raw mango for a sweet and tangy flavor contrast.
The curd (yogurt) in Mosaranna is a rich source of probiotics, which are beneficial bacteria that promote a healthy gut microbiome, improve digestion, and boost immunity.
Traditionally consumed in South India to combat the heat, curd rice has a natural cooling effect on the body. It's a soothing meal that also helps in staying hydrated.
The combination of soft-cooked, mashed rice and yogurt is gentle on the stomach, making it an excellent comfort food and a good meal choice during illness or digestive discomfort.
Adding boiled and cooled milk is the key. It balances the sourness of the curd, especially if you're packing it for later. Also, always use fresh, not overly sour, curd to begin with.
Yes, you can. Reheat the leftover rice with a splash of water or milk to make it soft and mashable before proceeding with the recipe. The texture might be slightly different but it will still be delicious.
Yes, Mosaranna is considered a very healthy dish. It's a great source of probiotics from the curd, which aids digestion. It's also light on the stomach, has a cooling effect on the body, and provides a good balance of carbohydrates and protein.
One serving of Mosaranna (approximately 290g) contains around 350-400 calories, depending on the type of rice, whether you use full-fat or low-fat curd, and the amount of ghee used.
To make it vegan, substitute the curd with a plant-based yogurt like peanut, cashew, or coconut yogurt. Replace the milk with a neutral-tasting plant-based milk (like unsweetened almond milk) and use a neutral vegetable oil instead of ghee for the tempering.