Curd rice is a simple, tasty, comfort food. It is one of the essential food in most South Indian home.
Summer is synonymous to curd and curd rice as rains is to masala chai and pakoras. After a heavy meal, when dinner is out of mind, curd rice is a good option. When you are tired, after a long day work, curd rice is always welcome. In the blazing heat, it is one of the best food you can consume. It is the easiest summer food you can prepare.
In South India, the lunch and dinner ends with a curd rice. It is a ritual which most follow, either by mixing steamed rice with curd or butter milk. It is commonly known as mosaru anna or mosranna
Benefits of eating curd rice:
- Curds is a coolant food during summer.
- Curd rice is ideal for all.
- You can use the left over rice to make curd rice.
- It is easy to prepare.
Occasionally, I prepare curd rice too. Bisebelebath and curd rice is one such combination we like at home. Here are a few tips I would like to share. The rice cooked should be soft, you can make it mushy with a ladle. Curd should not be added when the rice is hot. Allow it to cool sometime before mixing. Turmeric powder is never added in the seasoning here, unlike other dishes.
Curd Rice Recipe
Ingredients:
1 bowl of rice cooked
2 bowls of yoghurt
1 tsp oil
1/2 tsp mustard seed
1/2 tsp cumin seeds
asafoetida
1/2 tsp urad dal
1/2 tsp gram dal
2 green chillies or dried chilles in yoghurt
curry leaves
coriander leaves
salt
1/2 cup fat milk
1/2 cup pomegranate arils
Proceed :
Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. Add yoghurt and ,milk and salt. Add the seasoning and mix well. Garnish with coriander leaves. Nothing to beat it in hot summer !
Take a tip:
- Mash the rice while it is hot with a spoon..
- You can add green grapes to it.
- A few cashew pieces put in the seasoning gives a good taste to it.
- Curd should be added only when the rice has cooled down. You can add only milk initially.
- Curry leaves and coriander give good taste to it.
- Instead of green chilli, you can use sun dried chilllies, it taste good.
Curd Rice
Equipment
- bowl, ladle, pressure cooker, small pan, serving spoon
Ingredients
- 1 tsp oil
- 1/2 tsp mustard seed
- 1/2 tsp cumin seeds
- asafoetida
- 1/2 tsp urad dal
- 1/2 tsp gram dal
- 2 green chillies or sun dried chillies
- curry leaves
- coriander leaves
- salt
- 1/2 cup fat milk
Instructions
- Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. )nce the rice cools, add yoghurt, milk and salt. Add the seasoning and mix well. Put the pomegranate arils Garnish with coriander leaves. Curd rice is ready to serve.
Notes
You can add green grapes to it.
A few cashew pieces put in the seasoning gives a good taste to it.
Curd should be added only when the rice has cooled down. You can add only milk initially.
Curry leaves and coriander give good taste to it.
Instead of green chilli, you can use curd chillies which are prepared and stored at home.
Pin it for later :
curd rice
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Curd Rice is my all time favourite but have not tried making it at home. Your recipe is so easy to follow. Will make it soon.
😘😁 you can never get tired of curds rice. Curds rice and pickle I don’t need anything else . Your tip of mashing the rice when hot is what I should follow. Thanks.
Mosaru anna with pomegranate is one of the most delicious summer recipes. I love not-so-sour yogurt to make these.
Nothing beats good old mosaranna with uppinakaayi. We too like this ocasaionally topped with pomogranate pearls
An easy comfort food. Love it any time of the year. I do make it often during summertime for lunch. This time will add pomegranate as beautiful shown in this post.
There is nothing better than curd rice in summer. I always love it topped with pomgranate too.
A perfectly made mosranna is hard to resist . A healthy and soulful meal which we can relish all round the year.