Ingredients:

• 1 cup – Cream of Rice
• 1 cup – buttermilk (sour)
• 1/2 cup – Coconut gratings
• 3-4 Green chillies (or according to taste)
• 1 tsp – Ginger gratings
• Chopped Coriander leaves
• 1 tsp – salt (or according to taste)
• Water as required.
• Seasoning:
• 2 tsp – oil
• 1 tsp – mustard
• 1 tsp – Jeera
• 1 tsp – Channa dal
• 1 tsp – Urad Dal
• A pinch of Asafoetida (hing)

Method:

1. For Seasoning: Heat oil in a pan. Pop mustard seeds, add jeera, channa dal, urad dal and roast till light brown and add a pinch of hing.
2. Now, add cream of rice and mix well with above ingredients.
3. Fry just once or twice on a low flame.
4. Now add water till the above ingredients are completely immersed.
5. Let it come to a boil (add water if it solidifies). It will take about 3 – 4 minutes before you can see some ‘bubbles’.
6. Now add coconut, ginger, coriander, chillies (chopped) and mix.
7. Add water and let it boil till the rice is cooked (about 3 minutes)
8. Now add buttermilk, salt and mix well. Let it boil for about 1-2 minutes. Serve hot.

Recipe courtesy of Sify Bawarchi