Sunday, June 20, 2010
Curd rice ( Mosranna/Thayir sadam)
Curd rice is quite a popular dish and is served just as a complete comfort food or as part of mini meals, executive thali meals, etc.
I usually prepare that every Saturdays along with papad, pickle, and some other variety rice (like tomato rice, lemon rice, tamarind rice, vangi bath, bisibele bath, veg biryani etc.). I simply love this as it is so satisfying. This is so cooling in nature and perfect for a hot summer lunch. Here goes the recipe....
Cooked rice - 1 cup
Thick curd - 4 tbsp
Onion - 1 nos
Green chillies (finely chopped) - 2 nos
Carrot (grated) - 1 tbsp
Grated ginger - 1/4 tsp
Hot boiling water - 50ml
Salt for taste
For the seasoning:
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Curry leaves - 1 sprigs
Dry red chillies (optional)- 2 nos
Oil - 2 tbsp
Add hot boiling water to the cooked rice and mix well. Add the curd and continue to mix well. Now add chopped onions, green chillies, grated carrot and ginger and mix well. Add salt for taste and mix again. Finally do the seasoning. Mix well and serve with pickle
For variation, can add coriander leaves instead of grated carrots, or can even add pomegranate seeds if sweetness is preferred. Also can exclude carrot and make it simple curd rice.