1 1/2 cups cooked rice
2 cups fresh curds (dahi)
1 tbsp coconut oil or any other oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tbsp urad dal (split black lentils)
1 to 2 green chillies , slit
4 to 6 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)
salt to taste
2 tbsp chopped coriander (dhania) for the garnish
Combine the rice and curds together in a bowl and keep aside.
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the cumin seeds, urad dal, green chillies, curry leaves and asafoetida and sauté on a medium flame for a minute while stirring continuously.
Add the rice-curds mixture and salt, mix well and cook for another minute. Serve hot garnished with coriander.