Ingredients:

• 1 cup – cooked small grain Rice or brown Rice
• 1 cup – mixed vegetables chopped, steamed till done
• 1 cup – fresh non-sour curds
• 1 tbsp – coriander leaves, finely chopped
• 1 sprig – dill leaves, finely chopped
• 2 – Green chillies
• 1 – small piece ginger, grated
• 1 sprig – Curry leaves
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 2 or 3 – broken cashews
• 2 or 3 pinches – Asafoetida powder
• salt to taste

Method:

1. Fluff up rice with a fork to make grains separate.
2. Heat a non stick pan. Dry roast cashew to golden. Then add both seeds in dry pan and allow to splutter.
3. Add asafoetida, curry leaves, chillies and ginger and stir for 3-4 seconds.
4. Add steamed vegetables, rice, dill and salt and stir.
5. Take off from fire and allow to cool.
6. Add chilled, beaten curds and a few spoons of water if required.
7. Pour into serving dish and garnish with chopped coriander leaves.
8. Refrigerate for 30-40 minutes or till required.