Masuru Anna Recipe
Rice and yoghurt mixed and tempered with spices, gut friendly probiotic meal for everyday
Servings: 3 people
Calories:
Equipment
- 1 Bowls
- 1 Pressure cooker
- 1 Tempering Pan
- Spoons and Ladles
Ingredients
For the rice:
- 1 cup Rice cooked
- 2 tablespoon yoghurt fresh and unsweetened/ dahi
- ½ cup Milk I use 6%fat
- cream from the milk optional
- Salt to taste
For the tempering:
- 1 teaspoon Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Asafoetida Powder
- 1 teaspoon urad dal
- 1 spring Curry leaves
- 1-2 dried red chillies
Instructions
- Rinse the rice, rubbing the grains against each other and drain. Do this 2-3 times.
- Add 3 cups of water and cook the rice in the pressure cooker for 3 whistles. Let the pressure drop naturally.
- Once the rice is out of the cooker, mash it with a spoon when hot. It is Set aside to cool.1 cup Rice
- Add the yoghurt, milk, salt, and cream when the rice is cold. Mix well.2 tablespoon yoghurt, ½ cup Milk, cream, Salt
- Meanwhile, heat the oil in a small pan, lower the flame to simmer, add the mustard, and let it splutter. Add the urid daal and stir. Once the dal becomes reddish. Add the hing and curry leaves.1 teaspoon Oil, ½ teaspoon Mustard seeds, ½ teaspoon Asafoetida Powder, 1 teaspoon urad dal, 1 spring Curry leaves, 1-2 dried red chillies
- Pour this tempering on the rice and mix well.
- Check for seasoning and serve.