Ingredients:

• 2 cups – small grain Rice soaked for 30 mins in water
• 3 cups – fresh curds
• 2 – Green chillies
• 2 stalks – Curry leaves
• 1 tbsp – Coriander leaves chopped finely
• 5 – cashew nuts, broken into quarters
• 1 tsp – skinned urad (black gram) dal
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 4 pinches – asafetida
• 2 – Bay Leaves
• Salt to taste
• 2 tbsp – oil
• 1 tbsp – Ghee

Method:

1. Whip curd with an eggbeater, or hand whisk.
2. Add 3 cups water, mix well, keep aside.
3. Heat a heavy-bottomed deep vessel.
4. Add oil, heat, add seeds, allow to splutter.
5. Add green chillies slit vertically.
6. Add bay leaves, dal, asafoetida, cashews and brown lightly.
7. Add drained rice, buttermilk and stir well.
8. Keep stirring till mixture starts to boil.
9. When boiling resumes, reduce heat, cover and simmer.
10. Stir frequently, till rice is overcooked or mushy.
11. The mixture consistency should be that of a porridge.
12. Take off fire, heat ghee in a small pan.
13. Add seeds, allow to splutter.
14. Add curry leaves, pour over rice mixture.
15. Stir gently, pour into serving dish.
16. Garnish with chopped coriander.
17. Serve piping hot.

Recipe courtesy of Saroj Kering