Ingredients:
2 Cup Rice
2 Cup Curd
1 Cup Milk
1 tsp Mustard Seeds
4 Green Chilly
Ginger Small (Cut into Pieces)
Asafoetida
Curry Leaves
Salt to Taste
Method:
Boil rice, adding salt cool slightly mix with curd. Add boiled and cooled milk. Chop green chillies and ginger fine. Heat the pan add some oil fry mustard seeds and asafoetida. Add curry leaves and chopped ingredients saught for two minutes. Switch off the fire and add the rice curd mixture the pan and the rice curd mixture to the pan. Mix well.
Serve along with Pickles.
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