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Ingredients
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Quantity
|
|
Cooked rice
|
|
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Yoghurt (thick or watery)
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2 to 3 cups
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Cilantro – finely chopped
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1 cup
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Green chillies – finely chopped
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1/8 cup
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Ginger – finely chopped
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1/8cup
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Black mustard
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1 to 2 tsp
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Asafoetida
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¼ tsp
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Salt
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to taste
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Milk (if yoghurt is very sour)
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Very well cooked almost to paste (add more water while cooking it)
Mash the rice very well adding yoghurt little by little into paste
of yoghurt and rice. Add salt and asafoetida and continue to mix. Add green
chills and ginger. Mix the stuff switching the stove off.
In a small vessel add two teaspoons of oil and crackle the mustard
on heat, then add this to the paste and add the cilantro and mix.
Serve it immediately or refrigerate it for about an hour and
serve.
Don't mix the yoghurt in hot steaming rice. Wait for it to cool.
