CURD RICE RECIPE | MOSARANNA RECIPE | THAYIR SADAM RECIPE

CURD RICE RECIPE WITH STEP BY STEP PHOTOS | HOW TO DO MOSARANNA | THAYIR SADAM RECIPE WITH STEP BY STEP PHOTOS

Curd rice is a comfort food from South India made from pre-cooked rice, curd and tempering .. this humble dish tastes absolute yummy. Known as Mosaranna in Karnataka and Thayir Sadam in Tamil. Pair it with some pickle/potato roast / any side dish .. a bowlful of comfort meal is ready to soothe your soul. Light on the tummy and great on taste.

You can also check few other  recipes like curd avalakki , mango pickle , aloo fry , raw banana fry etc

You can check Curd Rice Video here :

About the Recipe :

Curd Rice is one most staple dish from South India which is often an essential part of any South Indian meal. For most of the south Indians , meal is incomplete without curd rice in the end. The cool yogurt perfectly balances out all the spicy food.

Though we all like a variety of food ..love eating in restaurants…end of the day if you ask anyone, nothing can beat comfort food. Curd Rice represents comfort food, summer special food. Its simple n humble, creamy n light on tummy .. so yummy.

Making of curd rice is very easy. Actually so easy that i had never thought I would be posting one curd rice recipe with step by step photos here. But since I got couple of requests, here it is … after all this space is to help you all.

There’s no hard and fast rule to make curd rice . One can make simple plain or add some tempering to make it more flavorful. In South India, curd rice is offered as prasadam too in few devi temples .. but usually, those type of curd rice is made plain yet lie many prasadam.. this tastes delicious. Different homes have their own different ways to make creamy curd rice and this is one such easy way . Do try and enjoy ..

How to make Curd rice with step by step photos :

• To do curd rice , I have taken here ½ cup Sona masoori rice .You can use any rice .Wash rice nicely and drain water.

• Add 1.5 cup water.. ie in the proportion 1: 3 . Pressure cook for 3 whistles

• Once the pressure has released well , you can see that rice has cooked soft . If the rice is under cooked , curd rice won’t turn creamy.

• When the rice is still hot , transfer the cooked rice to a mixing bowl and mash well .Mash it nicely using a masher or back of a spoon. This helps in making curd rice creamy and giving good consistency

• Once rice is well mashed , allow to cool nicely.

• Add 1 cup fresh curd , only after rice is well cooled .Curd shouldn’t be tangy. Add 1 cup milk and salt to taste . Combine well .Since we have added milk and curd , the curd rice wouldn’t turn tangy and remain fresh even after 3-4 hours .

• Break the lumps if any while mixing .

• This is the perfect consistency. After a while , the curd rice would thicken a bit more . While mixing , if you want can add curd/ milk to adjust the consistency.

• Let’s prepare a tempering to curd rice . To a small pan add 2-3 tsp oil .Once oil is hot , add 1 tsp mustard ,1 tsp urad dal ,1 tsp channa dal . Fry for 1-2 mins . Let dal turn golden and crisp , add few cashews. let they get crisp. Next ,add 1-2 finely chopped green chilies and ½ inch grated ginger. Fry for a minute. In the end , add finely chopped curry leaves . Now the tempering is ready.. let it cool a bit.

• Add it to the prepared curd rice and mix well. This is the basic traditional curd rice .. temple style . You can serve as such it self .

• To make the curd rice more colorful , tasty and restaurant style , you could add some pomegranate, few grapes and little chopped coriander leaves .

• That’s it tasty and colorful Curd rice is ready. Enjoy it with pickle, aloo fry, papad, south Indian stir fry etc.

Few points to consider while making Curd Rice :

• Make sure rice is well cooked and grains are mashed nicely to get creamy texture.
• When rice is still hot .. mash it little using a masher or back of a spoon or using your hands. Mash rice nicely to get creamy texture.
• Do not add curd to hot rice as it may curdle.
• If you are serving curd rice immediately , you can skip milk and just make it by adding curd only .Curd rice will turn tasteless with no tang at all
• If you have to pack curd rice and carry for lunch box/travel.. don’t add more curd. It will get sour in a while. Instead, it’s better to make curd rice by adding 75 % lukewarm milk and 25 % curd to the mashed rice …based on after how many hours you plan to consume it. When you are ready to eat, curd would have set properly and wouldn’t be sour. Vary proportion of milk: curd based on summer/winter.
• In some restaurants , to get creamy texture to the curd rice ,while mashing rice they add thick cream or butter . But I like it simple , this way . you could give a try .. if you want

Variations : 

• You can add chopped grated carrot / raw onion / chopped cucumber / pomegranate/ fresh grapes/raisins.
• To the tempering can add a pinch of hing / broken red chilli / sun-dried chilli ( sandige menasu ) / little cumin seeds ( jeera).