Mosaru Anna (Karnataka Curd Rice with Pomegranate)
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Ingredients
- 300 g basmati rice
- 400 ml natural yoghurt
- 100 ml whole milk
- 50 g pomegranate seeds
- 30 g roasted peanuts
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 2 dried red chillies
- 10 curry leaves
- 1 tbsp coconut oil
Nutrition (per serving)
- Calories
- 457 kcal
- Protein
- 15 g
- Carbohydrate
- 70.9 g
- of which sugars
- 11.5 g
- Fat
- 12.3 g
- of which saturates
- 6.1 g
- Fibre
- 2.5 g
- Salt
- 0.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions until very soft, then leave to cool for 10 minutes.
- 2
Mash the rice lightly, then stir in the natural yoghurt and milk until creamy.
- 3
Heat the coconut oil in a small pan, add the mustard seeds, urad dal and dried red chillies, and fry for 30 seconds, then add the curry leaves and fry for 10 seconds more.
- 4
Stir the tempering and roasted peanuts through the yoghurt rice.
- 5
Scatter with pomegranate seeds and chill for at least 20 minutes before serving.
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