Home / Uncategorized / Masuru Anna, BM #13, Day 5
27 February, 2012

Masuru Anna, BM #13, Day 5

Comments : 16 Posted in : Uncategorized on by : admin Tags: , ,

My childhood memory of Masuru Anna or Curd Rice is when we used to travel by train.

Every holiday we used to take the train to come down to Dharwad from Nagpur. The train was Maharastra Express; the time needed was 48 hours with a changeover at Miraj.
The train used to reach Miraj late the next day in the afternoon. The food we used to carry was all over and we used to be hungry, Pantry Car was unheard of. After a mad hectic scramble we used to board Karnataka Express which used to be waiting just for our train.
By then we were seasoned travellers my sister and I used to run after the porter, Amma used to bring my toddler brother and some small handbags and Pappa used to go in search of food.
Invariably we had just Masuru Anna and lime pickle!! Masuru anna by then would be sour but we loved it!!

Why am I reminded of my childhood so much today?
Well today is today is my Bhabhi’s birthday and she will be flying down to India with her baby, my nephew tomorrow. I wanted to make something special just for her and so I made Sakhar Bhat!! Here is the picture

  Happy Birthday Pooja! Many Happy Returns of the Day!!
As usual I was late and the pictures I took in the Office much to the amusement of my officemates. But we all enjoyed the Sakhar Bhat.
 Sakhar Bhat though it is kid friendly and can be made in 15-20 minutes it is not my kids’ friendly!!  So I made Masuru Anna something not only they but all of love.
Again the picture is taken in my Office so kindly bear with me. Will post a better picture in near future.
1 cup rice, cooked,
1 tsp curd
½ cup thick milk
 Cream from the milk (optional)
1 tsp oil
½ tsp mustard
½ tsp hing
1 tsp urid daal
1 green chilli
Few curry leaves
A few springs coriander, chopped
1.     Mash the rice a bit with your fingers and let the rice cool.
2.    Mix with the rice the curd, milk, salt and the cream if using.
3.    Heat the oil in a kadhai/wok add the mustard and splutter.
4.     Add the urid daal and stir a bit till the daal becomes reddish.
5.    Now add the hing and green chillies and curry leaves.
6.    Pour hot on the rice and mix well. Check for seasoning. Garnish with coriander.
a)    You can also add finely chopped capsicum, grated carrots. Once I added ½ of a chopped tomato too. Here I have done nothing of that sort.
b)    The use of cream is optional but Masuru Anna tastes yummy this way.
c)     You can substitute the milk with curds only. I make it this way in the morning and the curd is set and not sour by afternoon the way my family prefers it.
More when we meet tomorrow…


​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​


16 thoughts on : Masuru Anna, BM #13, Day 5

Leave a Reply

Your email address will not be published. Required fields are marked *

Please wait...

Subscribe to our newsletter

Want to be notified when a new recipe is published? Enter your email address and name below to be the first to know.