Mosaranna
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
5 steps. 15 minutes total.
- 1
Cook the rice: Rinse 1 cup of rice thoroughly until the water runs clear
- a.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.
- 2
Mash the rice: Once the pressure has released, open the cooker
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Finish and serve: Pour the hot tempering over the curd rice mixture
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Mashing the rice while it is still hot is key to achieving a creamy texture.
- 2Adding milk prevents the mosaranna from turning too sour, especially if you're packing it for lunch.
- 3For the best flavor, use homemade curd that is fresh and not too sour.
- 4Let the rice cool down slightly before adding the curd to prevent it from splitting and becoming watery.
- 5Using ghee for tempering instead of oil will give the dish a richer, more traditional flavor.
- 6Let the dish rest for at least 15-20 minutes before serving to allow the flavors to meld together.
Adapt it for your goals.
Vegetable Addition
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.
Nutty CrunchNutty Crunch
Add 1 tablespoon of roasted cashews or peanuts to the tempering along with the dals for a delightful crunch and richness.
Fruit GarnishFruit Garnish
Besides pomegranate, you can also garnish with finely chopped green grapes or raw mango for a sweet and tangy flavor contrast.
Why this is on our healthy list.
Gut-Friendly Probiotics
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.
Cooling and Hydrating
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.
Easily Digestible
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.
Frequently asked questions
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.