1 1/2 cup baked rice
2 cups fresh curd
1 tablespoon coconut oil / other oil
1 t-spoon mustard
1 T-Spoon Zero
1 tablespoon urad dal
1-2 green chilies, ripped
4-6 link address
1/2 t-spoon asafoetida
salt to taste
2 tablespoons chopped coriander leaves
Mix rice and curd in a bowl, using potato masher, mash lightly. Put aside.
Heat oil in the pan and add mustard seeds.
When the seeds start rubbing, add cumin, urad dal, green chillies, hard leaves and asafetida and roast them for 1 minute on medium heat.
Mix a mixture of rice-yogurt, salt and coriander and mix well.
Serve warmly.