Preparation:
Boil the rice and drain excess water when done. Cool after separating
grains.
Heat oil in a small pan and add cashews and dals, seeds, chillies halved,
curry leaves and asafoetida.
When they splutter transfer to the rice. Take care not to burn the
seasoning.
Add curd, milk, coriander. Mix well and cool in fridge for an hour before
serving. |
