Ingredients:

• 1 cup – Cooked Rice
• 1/2 bunch – Coriander leaves
• 2 tbsp – Coriander seeds
• 4 – Green chillies
• 2 tbsp – Oil
• 1 tbsp – Mustard Seeds
• A pinch – Asafoetida

Method:

1. Grind coriander seeds, coriander leaves and chillies into a coarse paste without adding water.
2. Heat a pan, pour oil, splutter mustard and sautee the coarsely ground paste.
3. Add asafoetida and salt to this mixture and sautee for about 2 to 3 minutes.
4. Add this to the cooked rice and mix well.
5. Serve hot.

Recipe courtesy of Priya Giliyaru