Mosaranna, South Indian Curd Rice Recipe

Cook the rice.** Begin by thoroughly washing 120 g sona masoori rice* until the water runs clear. Once you've washed the rice, add it to a saucepan along with 250 ml water and a pinch of salt (optional). Cover the pan and cook on low heat for around 15 minutes, until the water has been absorbed and the rice is fluffy. For mosaranna, slightly overcooked rice is perfect!
While the rice is still hot, use your hands or a dal ghotni (a whisk) to mash the rice. After mashing, let it cool to room temperature.
Once the rice cools, add it to a large bowl. Next, mix in 300 g natural or Greek yoghurt and 50 ml milk to adjust the consistency. Add sea salt to taste.
Add 2 tablespoons groundnut oil to a small tadka (tempering) pan over low heat. Once the oil heats, add ½ teaspoon black mustard seeds and wait until they pop. Once that happens, add 1 teaspoon split urad dal, ½ teaspoon ginger (minced), 6 fresh curry leaves, 3 dried red chillies, and 1 pinch hing. Mix well, and once the urad dal turns golden, switch off the heat.
Pour the tempering into the curd rice and mix well.
Garnish with 1 handful fresh coriander (chopped) and 1 handful fresh pomegranate arils. For the best flavour, cool the curd rice in the fridge for a few hours.