Karnataka · Main course
Curd Rice (Mosaru Anna)
ಮೊಸರನ್ನ · Mosaranna · ಮೊಸರು ಅನ್ನ · Mosaru Anna · दही चावल · Dahi Chawal
Curd rice, or mosaru anna, is soft cooked rice mixed with plain curd and finished with a light tempering. Pressure-cook Sona Masoori until tender, mash it lightly and let it cool before mixing in A2 set curd. Pour over mustard seeds, ginger and curry leaves fried in a little oil.
- vegetarian
- gluten-free
Ingredients
- 190 g (about 1 cup)Polished Sona Masoori rice Organic Mandya
- 750 ml (3 cups)Water for pressure-cooking
- 375 g (about 1 1/2 cups)A2 set curd Organic MandyaUse fresh, plain curd.
- 60 ml (1/4 cup)Cold drinking waterUse as needed to loosen the rice.
- 10 ml (2 tsp)Cold-pressed groundnut oil Organic Mandya
- 2 g (about 1/2 tsp)Black mustard seeds Organic Mandya
- 6 g (about 2 tsp, grated)Fresh ginger Organic Mandya
- 1 g (about 2 tsp, chopped)Curry leaves Organic MandyaPat dry.
- 4.5 g (about 3/4 tsp)Fine table salt
- 4 g (about 1 tbsp, chopped)Fresh coriander leaves Organic Mandya
Method
Rinse the rice
Rinse the rice in cool water until it runs mostly clear.
Pressure-cook the rice
Pressure-cook the rice with the measured cooking water for about 10 minutes on low after full pressure is reached.
⏱ 10 minRelease pressure naturally
Let the cooker depressurise off the heat for about 12 minutes, until the pressure indicator drops.
⏱ 12 minMash the hot rice
Mash the hot rice lightly with the back of a ladle, leaving some grains visible.
Cool the rice
Spread the mashed rice in a wide bowl for about 15 minutes, until it has cooled to room temperature.
⏱ 15 minWhisk the curd
Whisk the chilled set curd and salt until smooth.
Mix the curd rice
Fold the whisked curd into the cooled rice with enough measured cold water to make it softly spoonable.
Pop the mustard
Pop the mustard seeds in the oil over medium heat, allowing about 30 seconds once the oil is hot.
⏱ 30 secFry the ginger and leaves
Fry the ginger and dry curry leaves in the tempered oil for about 20 seconds, until fragrant.
⏱ 20 secFinish the rice
Pour the warm tempering over the rice and fold in the chopped coriander.
Shop the ingredients
Tips
- Mash the rice while it is hot and still easy to press.
- Whisk the set curd before adding it for a smoother texture.
- Add the cold water gradually because the curd may already be loose.
Serving
Serve cool with mango pickle or lemon pickle. This rice also works as the final course after sambar or saaru.
Storage
Cool the cooked rice promptly and refrigerate the finished curd rice within 1 hour of cooking the rice. Keep covered at 4°C and eat chilled within 1 day.
Variations
- Fold in grated carrot for a little crunch.
- Scatter pomegranate arils over the rice just before serving.
Nutrition per serving
| Energy | 256 kcal |
|---|---|
| Protein | 6.7 g |
| Carbohydrates | 42.9 g |
| Fat | 6.3 g |
| Fibre | 0.8 g |
Approximate, calculated from the ingredients and divided by the stated servings.
Questions people ask
Which rice should I use for curd rice?
Polished Sona Masoori cooks soft and is easy to mash, so it blends smoothly with the curd. Use another short or medium grain rice if you prefer. Cook it a little softer than you would for serving with a curry.
Should I mix curd into hot rice?
Let the cooked rice cool before folding in the curd. Curd can separate and turn grainy when it meets hot rice. Spread the mashed rice in a shallow bowl so it cools promptly, then mix and serve or refrigerate it.
How can I fix curd rice that has become too thick?
Stir in cold drinking water or an extra spoonful of whisked curd a little at a time. Aim for a consistency that mounds softly on the spoon. Rice absorbs liquid as it sits, so make the last adjustment just before serving.
Can I make curd rice with leftover cooked rice?
Use plain rice that was cooled quickly after cooking and kept refrigerated. Mash it with a splash of cold drinking water to loosen it before stirring in the curd. Keep the finished dish chilled and eat within a day of cooking the rice.
How do I pack mosaru anna for lunch?
Chill it before packing and use an insulated lunch bag with an ice pack. Carry pickle in a separate container so it stays distinct. Give the rice a gentle stir at lunchtime because it can thicken slightly as it sits.
Photo: Organic Mandya · © Organic Mandya
