Millets curd rice recipe | How to make siridhanya mosaranna | Little millet or samai curd rice
By Latha on October 6th, 2016
Millets curd rice or siridhanya mosaranna recipe explained with step by step pictures. Millets curd rice or siridhanya mosaranna or thayir sadam is prepared using cooked rice, curd and few other spices. Curd rice is very easy to prepare and is a very comforting food. You can enjoy this tasty curd rice with pickles.
I have posted another simple curd rice using regular rice. That curd rice is without onion and you can also refer that recipe, if you are looking for a no-onion curd rice. Now if you want to learn more about types and benefits of millets using this post. And you can find many millet recipes also on this website.
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 siridhanya 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.
Preparation time: 30 min
Cooking time: 10 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1/2 cup millet or siridhanya (Any siridhanya can be used)
- 2 cup thick curd
- 1/2 cup milk (only if curd is sour)
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal or chana dal
- 5 - 6 cashews (optional)
- 4 - 5 curry leaves
- 1cm length ginger finely chopped
- A big pinch of asafoetida or hing
- 1 green chili slit lengthwise
- 1 medium sized onion finely chopped
- 1 tbsp finely chopped coriander leaves
- 2 tsp cooking oil
- Salt as per your taste
Instructions for making curd rice or siridhanya mosaranna:
- Cook the millet or siridhanya and keep it aside. Please note the millet should be cooked well for curd rice. I added 1.5 cups of water for 1/2 cup of millet.
- 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.
- Next add in chopped onion, and fry until slightly brown. Switch off the stove
- Immediately add in well cooked millet or siridhanya and mix well. Wait until warm.
- Once it is warm add in curd, milk and salt. If the curd is not sour you need not add the milk. Mix well and garnish it with finely chopped coriander leaves. Serve it with any rice bath and enjoy.
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