South Indian Curd Rice (Mosaranna) Recipe

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South Indian Curd Rice (Mosaranna) Recipe - Plattershare - Recipes, food stories and food lovers

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About South Indian Curd Rice (Mosaranna) Recipe

Cool down with this refreshing South Indian Curd Rice (Mosaranna) recipe! This simple yet flavorful dish is a staple in many homes, perfect for a light lunch, dinner, or even a healthy snack. Its creamy texture and subtle spice blend make it incredibly satisfying and easily digestible.
Traditionally enjoyed after a heavy meal to aid digestion, this yogurt-based rice dish is particularly welcome during warmer months. The fragrant tempering adds a delightful depth of flavor that elevates the simple ingredients.
Learn how to make this authentic recipe, easily customizable to your taste with additions like pomegranate seeds or a sprinkle of sugar. Get ready for a culinary journey to South India!
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Recipe Time & More

Prep5 minutes
Cook5 minutes
Total10 minutes
Calories220 kcal
Serves3
Served AsDinnerLunch
Recipe TasteAstringentCrunchySaltySavourySpicySweet

Ingredients
 

For Tempering

  • 2 tbsp Oil
  • 1/2 tsp Mustard Seeds or rai rai, rai
  • 1/2 tsp Cumin jeera
  • 4-5 Chili adjust to your spice preference, dried, red
  • 1 tbsp Gram black, split, urad dal
  • Few Curry Leaves adds aromatic flavor, optional

For Curd Rice

  • 1 1/2 cup Rice basmati or any short-grain rice works well, cooked
  • 1 cup Yogurt curd or dahi. use plain, full-fat yogurt for best results.
  • 1/4 cup Milk adds creaminess
  • 1/4 cup Pomegranate Seeds for garnish, optional
  • 1/2 tsp Sugar adjust to taste. add more at night if desired., optional
  • 1/4 tsp Salt adjust to taste
  • 1 Chili adjust to your spice preference, finely chopped, green
  • 1-2 tbsp Coriander dhania, for garnish
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Instructions
 

Prepare the Curd Rice

  • In a mixing bowl, combine the cooked rice, yogurt, milk, sugar, salt, and chopped green chili. Mix well until everything is evenly incorporated.

Make the Tempering

  • Heat oil in a small pan over medium heat. Add mustard seeds and cumin seeds; let them splutter.
  • Add dried red chilies and split black gram; sauté until the dal turns golden brown. Stir in curry leaves (if using) and sauté for another 10 seconds. Remove from heat.

Combine and Serve

  • Pour the tempering over the curd rice mixture. Gently fold to combine. Garnish with pomegranate seeds and fresh coriander leaves. Serve immediately or chill for later.

Recipe Notes

Expert Tips for the Best Curd Rice:

  • For a creamier texture, use full-fat yogurt and let the curd rice sit for at least 15 minutes before serving.
  • Adjust the amount of sugar and green chilies to your personal preference. Some people prefer it completely unsweetened during the day.
  • If you don’t have pomegranate seeds, you can garnish with other fresh herbs like mint or cilantro.
  • Leftover cooked rice works perfectly; just ensure it's completely cooled before mixing with the yogurt to prevent curdling.

Recipe Video

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4.65 from 14 votes

Recipe Nutrition

Calories: 220kcalCarbohydrates: 22gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gCholesterol: 1mgSodium: 190mgSugar: 6g

Priyashii's Kitchen
Priyashii's Kitchen
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