Mix the cooked rice with curd, green chilly and ginger.
Heat some oil and add mustard seeds.When it pops, add curry leaves, red chillies, and a pinch of asafoetida. Saute for 20 seconds.
Switch off the flame and add this tempering over the curd rice. Mix well and serve with your favorite pickle.
By Ria Samuel
Pre Time
2hr
Serves
8
Difficulty
Easy
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