Oggarane Anna | Thalicha Sadam

Have some leftover rice? Then give this simple oggarane anna / seasoned rice a try. It is a quick and delicious dish that you make in no time. Serve it with raita or papad for a complete meal.

Leftover rice recipe

So what is oggarane? It’s a Kannada (language spoken in Karnataka, India) word that means tempering, and anna means rice. I can’t claim this to be a traditional Karnataka recipe, as I have only seen my mom making it. It’s an amalgamation of Tamil and Kannada recipes. This oggarane or oggarne anna in Tamil can be called thalicha or thalippu sadam.

During summers, I usually make neeragaram or my fryums with leftover rice, but when the weather changes, I opt for fried rice or this simple oggarne anna. Honestly, you don’t need leftover rice to make this rice. You can very well use freshly cooked rice to make this thalicha sadam.

As I’ve mentioned in my blog, I am a Kannadiga born and raised in Tamil Nadu. Our family’s migration and settlement in various parts of TN during the Hoysala period has influenced our cooking, which is now a blend of Tamil and Kannada styles. After coming to the US, our cooking has evolved into a blend of all vegetarian styles.

Ingredients required

• I have used 3 cups of cooked rice. I highly recommend the short-grain ponni or sona masoori variety over basmati. Hand-pound rice works, too.
• I have used mor milagai or sun-dried chilies to spice up the rice. You need to shallow fry them first in gingelly oil, and in the same oil, you can temper and saute the onion.
• We need mustard seeds, urad dal, chana dal, and asafoetida for tempering.
• I have used ½ cup of chopped onion and curry leaves for added flavor.
• Finally, we need some salt for seasoning.

Please check the recipe card for exact measurements.

Frequently asked questions

Dietary specifications

This oggarane anna is a nut-free recipe. If you follow a strict vegan diet, I would skip the sun-dried chilies as they are typically soaked in buttermilk and sun-dried. Also, for a gluten-free recipe, use gluten-free asafoetida or skip it.

What to serve with

You can serve this oggarne anna with any raita. We love with tomato raita or urad dal raita. You can also serve it with papad or potato chips. This combo keeps the meal light, but for a daily dose of protein, you can add a glass of lassi or buttermilk.   

How to make oggarane anna

• Heat a pan or kadai and add a tbsp of gingelly oil.
• When hot, add the sun-dried chilies and shallow fry them until fully browned. If they turn dark, it’s ok. We don’t want the mor milagai to be partially cooked. Transfer the shallow-fried mor milagai to a plate.
• Add the mustard seeds, urad dal, and chana dal to the same oil. Let the mustard seeds splutter. Then add the asaofieda and mix well.
• Add the chopped onion and curry leaves and cook until the onion turns soft and translucent.
• Add the rice and salt and mix well. Turn off the heat.
• Now crush the shallow-fried sun-dried chilies and mix the rice again.
• Serve it with a side of your choice.

Recipe Notes

• Many store-bought/homemade sun-dried chilies have salt in them already. So, add salt cautiously. If needed, you can always add more.
• As always, adjust salt and spice to taste.
• Please check the FAQ section for variations and other options.

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Oggarane Anna | Thalicha Sadam

Try this delicious oggarane anna recipe made with leftover rice. Quick, easy, and flavorful, it’s the perfect dish for a complete meal.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Entree

Cuisine: South Indian

Servings: 4

Calories: 235kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

• ▢ 1 tbsp gingelly oil
• ▢ 4 sun-dried chilies mor milagai
• ▢ 1 tsp mustard seeds
• ▢ 1 tsp urad dal
• ▢ 1 tsp chana dal
• ▢ ⅛ tsp asafoetida
• ▢ 5 to 6 curry leaves
• ▢ ½ cup onion chopped
• ▢ 3 cups cooked rice
• ▢ 1 tsp salt; refer to notes

Instructions

• Heat a pan or kadai and add a tbsp of gingelly oil.
• When hot, add the sun-dried chilies and shallow fry them until fully browned. If they turn dark, it’s ok. We don’t want the mor milagai to be partially cooked. Transfer the shallow-fried mor milagai to a plate.
• Add the mustard seeds, urad dal, and chana dal to the same oil. Let the mustard seeds splutter. Then add the asaofieda and mix well.
• Add the chopped onion and curry leaves and cook until the onion turns soft and translucent.
• Add the rice and salt and mix well. Turn off the heat.
• Now crush the shallow-fried sun-dried chilies and mix the rice again.
• Serve it with a side of your choice.

Notes

• Many store-bought/homemade sun-dried chilies have salt in them already. So, add salt cautiously. If needed, you can always add more.
• As always, adjust salt and spice to taste.
• Please check the FAQ section for variations and other options.

Nutrition

Calories: 235kcal | Carbohydrates: 44g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 583mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Update notes – This recipe was originally published on November 2015. Now updated with video, new pictures, recipe card and nutrition information.