Curd Rice / Mosaranna

Ingredients:

1 cup White Rice (Preferred: Basmathi)

3-4 cups Curd / Mosaru / Yogurt / Dahi

1/2 cup Milk

3-4 tsp Pomegranate seeds / Daalimbe

5-6 Coriander leaves

2 Green Chillies

Small piece of Ginger

1/2 tsp Mustard seeds

1-1.5 tsp Bengal Gram seeds

1/2 tsp Black Gram seeds

6-8 Curry leaves

1 Red Chilly

Big pinch of Asafetida powder

2 tsp Oil

Recipe:

Wash the rice 2-3 times, cook it by adding sufficient amount of water(1:3) and keep it aside for about 30 mins until it cools to room temperature.

Chop coriander leaves, green chillies into small pieces as shown in the picture below. Separate the seeds from pomegranate as shown in the picture below.

Put chopped coriander leaves, chillies, salt to the vessel containing cooked rice and mix them well. Add yogurt, pomegranate seeds and mix them well. Add milk and mix them well. (Note: Add milk only if the yogurt is sour.)

Chop the ginger into small pieces as shown in the picture below.

Put mustard seeds, bengal gram seeds, black gram seeds, red chilly and oil in a pan. Once it starts spluttering, add curry leaves, asafetida powder, ginger and keep it aside for about a min.

Add this mixture to prepared curd rice and mix well. Serve along with pickle or chips.