Mosaranna

[ SOFT RICE WITH YOGURT, CUCUMBER, CARROT, AND SPICES ]

This dish is found all over south India where a meal always ends with a serving of ‘curd rice’. In Karnataka, it is called Mosaranna, whereas in nearby Tamil Nadu it is called Tayir Sadam.

“Serves 4 PREPARATION → 5 minutes COOKING 25 minutes”

“200g short-grain rice, washed and drained

100ml semi-skimmed milk

100g natural yogurt

1 tablespoon vegetable oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

pinch of asafoetida

8 fresh or 12 dried curry leaves

¼ cucumber, peeled and finely diced

1 small carrot, peeled and grated

pinch of caster sugar

½ teaspoon finely grated fresh root ginger

salt

shop-bought spicy mango pickle or Aubergine Chutney, to serve (optional)

1 Put the rice and double the amount of water by volume in a heavy-based saucepan and bring to the boil. Reduce the heat to low, stir once, cover and cook for 10 minutes until the water has been absorbed and the rice is cooked. Remove from the heat, cover and leave to rest for 5 minutes.
2 Remove the lid and gently fluff the rice with a fork to loosen it. Lightly mash the rice with a potato masher and mix in the milk. Transfer to the fridge to cool. When the rice is cold, stir in the yogurt.
3 Warm the oil in a small pan over a high heat and fry the mustard seeds for a few minutes until they begin to pop. Add the cumin seeds, asafoetida and curry leaves (standing back from the pan if using fresh leaves, as they will splutter), fry for a few seconds, then stir the mixture into the rice.
4 Stir the cucumber, carrot, sugar and ginger into the rice and season to taste with salt. Serve cold with spicy mango pickle or Aubergine Chutney, if you like.