Ingredients–

• 1 cup rice
• 1 cucumber, peeled and chopped fine
• Salt to taste
• 2 green chillies, chopped fine
• 1” piece ginger, chopped fine
• A bunch of coriander leaves, chopped fine
• 2 cups fresh curd
• 1/2 cup fresh milk
• 1 carrot, peeled and grated for garnishing

For Tempering–

• 2 tsp oil
• 1 tsp mustard seeds
• 2 tsp urad dal
• 2 tsp Bengal gram dal
• 1 dry red chilli, halved
• 1/2 tsp asafoetida powder
• A few curry leaves

Method –

• Pressure cook the rice
• Mash the rice. Mix in the cucumber and salt
• Heat 2 tsp oil and add all the ingredients for tempering
• When the mustard seeds splutter, add to the rice
• Stir in the chopped green chillies, ginger and part of the chopped coriander leaves
• Mix well
• Add the curd and milk
• Mix thoroughly
• Transfer to a serving bowl
• Garnish with the grated carrot
• Serve at room temperature