1 c Rice
1/2 c Curds
1 c Milk
2 Green chillies
2 Stalks curry leaves
1 tb Chopped coriander
5 Cashewnuts halved; (5 to 6)
1/2 ts Gram dal
1/2 ts Urad dal; (black gram)
1/2 ts Mixed mustard and cumin seeds
1/2 tb Oil or ghee
1 pn Asafoetida

Boil the rice and drain excess water when done. Cool after separating grains.

Heat oil in a small pan and add cashews and dals, seeds, chillies halved, curry leaves and asafoetida.

When they splutter transfer to the rice. Take care not to burn the seasoning.

Add curd, milk, coriander. Mix well and cool in fridge for an hour before serving.