Required:
Raw rice-1 cup
Curd-1 1/2 cup
Mustard seeds-1 pinch
Green chilly-2
Asafoetida-1 pinch
Curry leaves-1 sprig
Coriander leaves-1 tsp
Salt to taste
Preparation:
Cook rice separately. In a pan heat oil splutter mustard seeds, add green chilly, curry leaves and asafoetida. Add curd and salt to taste. Pour this curd to cooked rice. Mix well and sprinkle chopped coriander leaves.
Variation:
In oil cashew nuts and raisins can be added for taste. Pomegranate seeds, seedless green grapes can also be added finally.
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