Tuesday, March 8, 2011

Oggarane Anna/Anna oggarane/Seasoned Rice

Back at home, left over rice is a rare thing to happen. Moms, aunts prepare exactly the needed amount of rice for the family. Even now at my mom's & in-laws place, keeping the rice in the fridge is considered sin! How can somebody eat stale food is what my mom & mom-in-law would always say.

However accidents did happen then & happen even now. Once in a blue moon when some cooked rice had to be carried for the next day, my mom made this anna oggarane. This would be her breakfast. She would not give the left over rice to her children or her husband. She used to cook normal breakfast for all of us & secretly prepare this for herself.

Over the years, we have seen her eating this oggarane anna once a while & we started demanding a portion of it. It is so delicious that you can never say "NO" to it. This simple seasoned rice is sure to woo your taste buds. I'm sure that this anna oggarane tradition is followed for many generations & I am doing my bit to continue it.Now my son loves to eat this anna oggarane whenever I make it.

Each & every household has its own anna oggarane recipe. I'm posting my mom's version today. Will come back again for my mom-in-law's recipe some other day!

Cooking time: 5 mins
Preparation time: 5 mins

Ingredients: (Serves 2)
Left over cooked rice: Around 3 cups
Salt: According to taste
Sugar: A big pinch, optional

For seasoning:
Oil: 1 tbsp
Onion/erulli: 1 medium sized, finely chopped
Green chili/hasi menasu: 2-3 nos
Curry leaves/karibebu: 6 nos
Mustard seeds/saasive: 1/2 tsp
Cumin seeds/Jeerige: 1/2 tsp
Urad dal/Skinned black lentils/uddina bele: 2 tsp
Gram dal/Channa dal/kadalebele: 2 tsp
Peanuts/kadale beeja: 2 tsp, optional (my mom doesn't add this)


  • Break the lumps in the rice & keep them aside.
  • Heat oil in a broad pan. When oil is hot, add mustard & cumin seeds. When seeds begin to crackle add the dals & peanuts. Cook until the dals turn golden brown & peanuts begin to crackle.
  • Add the green chili, curry leaves & chopped onion. Cook till the onion become translucent. Do not brown the onion.
  • Add the rice, salt & sugar. Mix well & turn off the heat.
  • Serve it warm with a pickle or papad of your choice.

  • Unlike the normal pulao or bath dishes, this dish do not call for rice grains separated & fluffy. A little mushy rice makes this dish more tasty!
  • You could add grated carrots, finely chopped capsicum too.
  • Garnishing with coriander leaves will give a nice aroma to this dish.
  • I do not add grated coconut or lemon juice to this dish as I feel they over power the seasoning.

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