nammane oota thindi

brahmaNa: bhOjana (bahu jana?) priyaha

Mosaranna [yogurt-rice]

One of my favorites has been the mosaranna. There are varities of mosaranna in use. If I literally translate this to english, it could be a in a way rice mixed with yogurt (buttermilk). Other similar names you would come across from people around and the restaurants are, dadhdhojanam (in telugu), bhagla bhath, or in plain, Mosaranna.


cooked rice 2 cups
butter milk or yogurt (1-2 cups)
Milk (1/4 cup)
salt (to taste)
Ginger (grated): 1tbsp
Coriander leaves: 2tbsp when cut

for tadka:
mustard seeds: 1tsp
urad dal: 1tsp
channa dal: 1tsp
oil: 2 tbsp
hing (Assafoetida): a pinch
curry leaves: 5 to 8 leaves
Red Chillies (2 or 3): cut red chillies into halves)
green chillies (2 or 3) (cut green chillies into small pieces)

Additionally, seedless green grapes (cut into smaller pieces or into halves/quarters), pomegranates

1. Rice:
cook the raw rice in a rice cooker with a ratio of 1:2 (1cup of rice, 2 cups of water)
spread the cooked rice in a big plate or a bowl for 30minutes (allow rice to cool down a little bit)

2. Tadka:
heat up 2 tbsp of oil in a pan
put 1tsp of mustard seeds and wait till it splits
add urad and channa dal to the pan. wait till the dal turns golden brown
add green chillies to the pan and let it fry for few minutes
add red chillies and wait till the red chillies get fried
add curry leaves and leave it for 2 minutes and then simmer the stove
add a pinch of hing and turn off the stove
(you can add few cashews if you want)

Now, to the bowl of cooked rice, add:
         2 cups of buttermilk / yogurt
         grated ginger
         a little bit of milk (1/4 cup)
         salt (to taste)
   Mix these thoroughly. Add a little bit of water or milk if you feel while mixing with rice. Note that the hot rice tend to absorb more yogurt (liquid) and hence you may have to adjust the milk/yogurt quantity while mixing with Rice. Add cut grapes or pomegranates, if required.

Now add the tadka that you have prepared, to the rice+yogurt bowl and mix well. Garnish with coriander, and fried cashews and serve as-is.

Some of the best side items to this dish are:
mango pickle
uppu menasinakayi (salted chillies fried)
raw onions
raw green chilli pepper

One of the fastest ones to prepare. It mostly goes with a combination to bisibele bhath in Karnataka. At times if there was any left over white rice, this would be the quickest one to prepare tadka and mix with rice and yogurt.

             a. quicker to prepare
             b. adding ginger, green chillies, etc would make good for digestion
              c. yogurt and rice is mostly consumed in place where it is mostly sunny and hot. As yogurt/rice would keep the body cooler
               d. hmmm.. good aid to sleep well 🙂 (no, seriously)
               e. yogurt-rice is mostly consumed in southern india as a wrap up item on big meals.

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January 4, 2009 - Posted by | Foods and Recipes


  1. aha..yummy

    Comment by lakshmi | January 14, 2009 | Reply

  2. ahaa..mosaranna yavagladru ready..swalpa uppinkayi and it will be heavenly 🙂

    Comment by Lakshmi | February 18, 2009 | Reply

  3. thank you
    agreed – adrhallu maavinakayi uppinakaayi jothe… yum yum.. swarga..

    Comment by Ram | February 8, 2010 | Reply

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