Mosaruanna (Curd Rice)

15 mins
5 mins
Written By:
Neha Chandra

Mosaruanna is a beloved South Indian staple dish which is essentially a mix of curd, rice and some spices.

It is usually had at the end of a meal for it's cooling and digestive properties.

On my gut health journey I came across the amazing benefits of homemade curd, or yogurt. It offers benefits for gut health such as providing probiotics that support digestion, enhance nutrient absorption, strengthen the immune system, and improve the integrity of the gut barrier. Probiotics: Curd contains beneficial bacteria, primarily strains of Lactobacillus and Bifidobacterium, which act as probiotics. These live microorganisms help maintain a healthy balance of gut bacteria, also known as the gut microbiota.

After mastering mosaru (home-made yoghurt) I had an abundance of fresh curds  in the fridge. This is when my childhood love for mosaruanna came to me. Believe it or not, my family would even pack this on group picnics - and it was a hit!

I hope you enjoy the recipe as much as I do :)

15 mins
5 mins

Mosaruanna (Curd Rice)


Rice base:

  • 1 cup white rice
  • 2 cups mosaru (home made yogurt)
  • 1 bunch chopped coriander
  • Pomegrante seeds / green grapes
  • Salt to taste

Tempering (spice seasoning):

  • 2 teaspoon oil or ghee
  • 1 teaspoon mustard seeds
  • 2 dried red chili
  • ½ teaspoon cumin seeds
  • 1 teaspoon split  gram urad dal
  • 1 teaspoon chana dal
  • 6-7 curry leaves
  • ½ teaspoon ginger paste
  • 1/4 teaspoon hing
  • 2-3 tablespoon cashews


Cook the rice:

  • Cook white rice as usual. Let it cool completely.

Make the tempering:

  • Heat oil in a frying pan. Add mustard seeds and let it splutter
  • Add cumin seeds, chana dal, urad dal, curry leaves, ginger and hing. Stir fry briefly.
  • Add cashew and fry until it is lightly golden - about 2 minutes.
  • Turn off the heat and let the tempering cool.


  • Once the rice is cooled, add yogurt, salt, and water. Mix well.
  • Add the prepared tempering, pomegranate seeds, grapes, and fresh coriander. Mix well and serve.

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