Mosaranna is a very mild dish and hence generally served with pickle. In Bangalore, Mosaranna is commonly served with Bisi bele bath and boondi. Try making this simple rice. It is a perfect recipe for a beginner. It is very hard to go wrong. The cashew nuts in it gives a good crunch and the pomegranate seeds gives it a wonderful taste.
- Rice- 2/3 cup
- Yogurt- 2/3 cup + 2 Tbsp (Sour less)
- Pomegranate seeds- Handful
- Cilantro/ Coriander leaves- 2-3 sprigs
- Oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Cashew nut- 5-6
- Urad dal/ Split black gram- 1 tsp
- Chana dal- 1 tsp (optional)
- Curry leaves- Few
- Green Chilli- 1-2
- Salt- To taste
Wash and cook the rice (I cooked in a microwave oven).
While the rice is getting cooked, separate the seeds of pomegranate.
Now add yogurt to the cooked rice (allow the rice to cool completely) and mix well. I added few tablespoons of water as the curd was very thick. Then add salt accordingly.
Now prepare the seasoning. First heat the oil. Then add mustard seeds. Once it starts popping, add the cashews, chana dal and urad dal. Once it starts to turn slight brown, add the chopped green chilli and curry leaves. Fry for a minute and turn off the heat.
Add the above seasoning to the rice mixed with yogurt.
Mix well. Then add the chopped cilantro and pomegranate seeds.
Give a good mix.
Mosaranna is ready!!
Serve it with lemon pickle. Above measurement serves 1-2 people.
Note: # You can substitute pomegranate seeds by fresh grapes.
# You can completely omit the fruit, if you wish. Instead you can use peanuts to give an extra crunch.