Mosuranna (Curd/Yogurt Rice) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Another traditional South Indian dish. Great for summer picnics (keep in cooler). Ingredients:
1 cup cooked rice (white basmati is best) |
1/3 cup yogurt |
1/4 cup milk or 1/4 cup water |
1/4 teaspoon oil |
1/4 teaspoon ghee |
1/8 teaspoon black mustard seeds |
1 dried red chili (broken into 3-4 pieces) |
4 curry leaves |
2 tablespoons cashew pieces |
1 tablespoon golden raisin |
1 small green chili (optional) |
2 tablespoons cilantro (chopped) |
salt |
Directions:
1. Place the rice in a bowl, add yogurt and mix well.
2. Add milk as desired to your liking (depends on how thick the yogurt was).
3. Add salt to taste, mix and set aside.
4. In a small pan, heat oil and ghee.
5. Add mustard seeds to the hot oil and when it splutters, add red chilli, slit green chilli (if using), curry leaves.
6. Fry for a few seconds then add cashew and raisins.
7. Fry until cashew pieces are golden brown.
8. Pour contents of the pan into rice-yogurt mixture.
9. Also add chopped cilantro and mix well.
10. Note: Most people enjoy the taste of sweet raisins in an otherwise salty dish, but if you're unsure just add 2-3 raisins and try it out. If you like it, you can just saute more raisins in a dab of ghee and add it to your dish.
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