Preparation time: 10 minutes.
Cooking time: 4 minutes.
Serves: 4.
Ingredients
1½ cups cooked rice
2 cups fresh curds (dahi)
1 tbsp oil
1 tsp mustard seeds (rai / sarson)
1 tbsp urad dal (split black lentils)
4 to 6 curry leaves (kadi patta)
1 to 2 green chillies, slit
A pinch of asafoetida (hing)
Salt to taste
For the garnish
1 tbsp chopped coriander (dhania)
Method
1. Combine the rice and curds together in a bowl and keep aside.
2. Heat the oil in a broad non-stick pan and add the mustard seeds.
3. When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for 1 minute, while stirring continuously.
4. Add the asafoetida, prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
5. Add the salt, mix well and cook on a slow flame for 1 minute. Serve hot garnished with coriander.