Curd Rice (Mosaranna)


This dish has so many childhood memories and is very close to my heart. Mosaru means yogurt and anna mean rice in Kannada. For a Kanadiga, the meal is complete without mosaranna. A plate of mosaranna can brighten up a dull day for me like no other. Absolute comfort food, without a doubt. Serve it with a spoon of mango pickle for a perfect meal.



Basmati rice – 1 cup
Yogurt – 2 cups
Water – 1/4 cup
Green chilli – 1-2, finely chopped or as per taste
Ginger – a small piece, grated
Mustard seeds – ½ tsp
Urad dal – 1 tsp
Curry leaves – 6-7
Carrot – 1 small, grated (optional)
Oil – 1 tbsp
Fresh coconut – ¼ cup, grated
Coriander leaves – a few, finely chopped
Pomegranate seeds for garnish (optional)


  1. Cook the rice with 3 cups of water until it is completely done. The rice for this dish should be slightly more done than the regular steamed rice. Let it cool completely
  2. To make the tempering, heat oil in a fry pan. Add mustard seeds and let it splutter
  3. Add urad dal, curry leaves, ginger, green chilli and stir fry briefly. Turn off the heat
  4. Once the rice is cooled, add yogurt, salt and water. Mix well
  5. Add the prepared temper, coconut, carrot and coriander leaves. Mix well
  6. Garmish with pomegranate seeds
  7. Serve with pickle


  • Make sure the yogurt is unsweetened
  • Variation – you may use milk instead of water in the mix