Ingredients:

• Curd/yoghurt – 1 cup
• Butter milk – 1/2 cup
• Milk – a few tbsp
• Salt – to taste
• Rice – 2 cups

For tempering:

• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Green chillies – 1 finely chopped
• Ginger – 1/4 inch finely chopped
• Curry Leaves – 4
• Coriander Leaves – 2 tbsp finely chopped
• Oil – 2 tsp

Method:

Cook the rice separately adding 4-5 cups water (Note: slightly overcook the rice).

In a pan, heat oil, splutter mustard seeds, add the urad dal, green chillies, curry leaves and ginger and fry for a min. In a large bowl, take the rice, and then add the curd, buttermilk, milk and salt adding some water for consistency and mix well. Then add the fried contents to this. Also add in the coriander leaves. Mix thoroughly.

Miscellaneous:

• Tips: Serve with pickle or any hot chutneys.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian