Curd rice recipe | How to make mosaranna | Simple thayir sadam
By Latha on October 6th, 2016
Curd rice or mosaranna recipe explained with step by step pictures and a video. Curd rice or mosaranna or thayir sadam is prepared using cooked rice, curd, milk, green chilli, ginger and few other spices. This is a very simple curd rice or mosaranna recipe without onion.
Adding pomegranate also optional. However in Karnataka, using onion and pomegranate are well in practice. My mother uses finely chopped onion while preparing tempering. My mother-in-law uses pomegranate. But I have not added both onion and pomegranate. In the video I have added pomegranate. Sometimes I feel they will disturb the smooth creamy texture of curd rice. If you are looking for more curd based recipes then you must check my thambli or raita recipes like doddapathre hasi thambli, doddapathre hasi thambli, doddapthre thambli, brahmi thambli, dasavala thambli and ginger thambli.
You can serve this curd rice or mosaranna with any Karnataka style ricebath. We have posted varieties of Karnataka style ricebath recipes like bisi bele bath, veg pulav, tomato bath, lemon rice, ghee rice, pongal, gorikayi rice bath, vangi bath, methi rice, puliyogare and pudina pulao recipes.
If you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
I have made a video on this mosaranna or curd rice recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 30 min
Cooking time: 10 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1/2 cup rice (I used sona masuri)
- 2 cup thick curd
- 1/2 cup milk (can be skipped if the curd is not sour)
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal or chana dal
- 5 - 6 cashews
- 4 - 5 curry leaves
- 1cm length ginger finely chopped
- A big pinch of asafoetida or hing
- 1 green chili slit lengthwise
- 1 tbsp finely chopped coriander leaves
- 2 tsp cooking oil
- Salt as per your taste
Instructions for making curd rice or mosaranna:
- Cook the rice and keep it aside. Please note the rice should be well cooked for curd rice. Add little extra water and cook for little more time and cook it well.
- Now heat a frying pan and prepare tempering using oil, mustard seeds, urad dal, gram dal (chana dal) and broken cashews.
- When the mustard seeds splutters, add in finely chopped ginger, curry leaves, slit green chili and asfoetida. Give a quick mix and switch off the stove. Please note if you want to add chopped onions, add it now and fry until soft.
- Immediately add in cooked rice and mix well.
- If the rice is not over cooked then mash it using a masher. But please note the curd rice will taste better with over cooked rice. Wait until the rice is warm.
- Once the rice is warm add in curd, milk and salt. If the curd is not sour you need not add the milk. My curd was not sour, so I didn't add the milk.
- Mix well and garnish it with finely chopped coriander leaves. If you want add pomegranate add it now. Serve it with any rice bath and enjoy.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!