- Cooked Basmati rice - 2 cups (rice cooked until soft is best for this preparation)
- Curd/plain yogurt - 1 cup (medium sour - not too sour if the curd is too sour you can mix it with some milk)
- Dry red chilly - 1
- Green chillies - 2 cut into rings
- Ginger - 1/2 tsp chopped
- Mustard seeds - 1/4 tsp
- Curry leaves - 2 springs
- Hing/Asafotida/Kayam - 1/4 tsp
- urud dal - 1/2 tsp
- Oil - 1 tsp
- salt - to taste
Heat oil and add in the mustard seeds, when it splutters add the dry red chilly and urud dal and fry until the dal is golden brown.
Add in the ginger, green chillies ,curry leaves and hing and saute for 2 minutes.
Turn the flame off and add the cooked rice and salt to taste and mix well.
Add in the yogurt and combine.
Serve with lime or Mango pickle , Mulaku kondattam or any mezhukkupuratti.
You should be able to taste the ginger , curry leaves and the hing.