Sunday, September 15, 2013

Mosaranna / Curd Rice

   Ingredients - Serves around 4 people         
  
   Rice 1/4 kg (water ratio 1:3 to 3.5)
   Curd/yoghurt 250 ml
   Milk 100 to 150 ml
   Salt to taste
   Grated ginger 1 tsp
   Coriander leaves chopped 3 tsp
   Curry leaves chopped 2 tsp
   Cut fresh grapes (sweet) 8-10(optional)
   Raisins 20
   Pomegranate 1/2 cup(optional)

   For seasoning
   Ghee 2 tsp
   Mustard 1/2 tsp
   Urad dal 1 tsp
   Green chillies 2 (sliced)
   Red chillies 2 (broken)
   Powder hing a pinch (asafoetida )

 

Procedure
  • Prepare rice in a pressure cooker for 4-5 whistles and then in a low flame for 4-5 whistles (well cooked). Cool it thoroughly . Then mash it well in a big container.
  • Add curd/yoghurt and remaining ingredients (except seasoning ingredients) to rice. Mix well
  • Seasoning - heat ghee in a small Kadai, add mustard and allow to splutter. Add both chillies, Urad dal and Hing. Fry till brown. Add to curd rice and mix well.
  • Make it into a medium consistency (like batter) by adding water/milk/curds. Adjust salt to taste
  • and keep it in the fridge for 1/2 hour to 1 hour and serve cold with pickle.