Mosaranna Recipe / Curd Rice Recipe / Yogurt Rice Recipe

curd riceCurd rice is close to every Udupians heart, especially for the Brahmins, who would not hesitate to admit that it is ambrosia for them. Serve a South Indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes.


  • 1 cup cooked rice
  • 2 cups fresh curds (dahi)
  • 2 tsp cream
  • 1 tbsp ghee
  • 5-6 cashews
  • 5-6 dry grapes / raisins
  • ¼ inch ginger
  • ¼ onion
  • 1 tsp mustard seeds ( rai / sarson)
  • 1 tbsp urad dal (split black lentils)
  • 4 to 6 curry leaves (kadi patta)
  • 1 to 2 green chillies
  • Few Coriander leaves
  • a pinch of asafoetida (hing)
  • salt to taste

Lets start the recipe step by step:

  1. Rinse rice twice and pressure cook rice with 3 cups of water for 4 whistles.
  2. Once pressure releases, allow the rice to cool a bit.
  3. Then mash the rice along with the curd and cream.
  4. Chop the onion, chilli, coriander leaves, ginger finely and keep it aside. curd chop
  5. Mix well then add milk, mix to form a creamy mixture. Sprinkle little water if you prefer.
  6. Then heat ghee in a kadai then add mustard seeds, jeera, chilli, cashews, raisins and wait till mustard seeds splutter.
  7. Add hing to the tempering.cashew fry
  8. Then add the tempered items to the curd rice mixture.mix curd
  9. Add chopped onion, coriander leaves, ginger, required salt and give a quick stir.
  10. Serve warm or chilled as per your preference with pickle and papad.curd rice

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