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.
Servings: 4
Calories: 235kcal
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.
Video
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