Ingredients
Rice
Fresh curd
Milk
Salt
Ginger
Green Chillies Mustard seeds Asafoetida
Curry leaves Oil
400 gm
600 ml
400 ml
to taste
10 gm
10 gm
4 gm
A pinch
1 sprig
30 ml
• Boil rice, add salt and cook slightly
• Mix with curd, add boiled and cooked milk chop green chillies and ginger
• Heat oil, fry mustered seed and asafoetida.
• Add curry leaves and chopped ingredients sauté for 2 minutes.
• Switch off the fire and add the rice, curd mixture to the pan
• Mix well
• Serve with pickles