Ingredients:

• 2 cups – buttermilk from low-fat yogurt
• 1 cup – cooked short grain Rice
• 1 stalk – Curry leaves
• 1 – Green chilli
• 1/2″ piece – Ginger
• 1 – onion, sliced thinly
• 2 tsp – coriander, finely chopped
• 1/4 tsp – Mustard Seeds
• 1/4 tsp – Cumin seeds
• 2 pinches – Asafoetida powder
• salt to taste

Method:

1. Grate the ginger and put in a moist muslin cloth.
2. Twist into a pouch and rub into the buttermilk.
3. Cool the rice completely if it’s hot.
4. Heat a tiny crucible or pan and add the seeds.
5. When they splutter, add the curry leaves and the chillies.
6. Add asafoetida and dip into buttermilk.
7. Add rice and refrigerate till well chilled.
8. Just before serving, add the onions and coriander.
9. Serve in individual bowls with lime or other pickles, if desired.

Recipe courtesy of Saroj Kering