3 cups cooked rice, cooled (leftover rice
from the night before works well)
400 gms yoghurt
1/2 cup milk, heated and cooled
Coriander for garnishing
Salt to taste
Oil as required
10 curry leaves
1/2″ ginger, crushed
2 green chillies
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp urad dal
Heat some oil in a heavy bottom pan.
Put in all tempering ingredients and let the seeds splutter.
Add the rice and fry well, till the rice is well coated with the oil.
Turn off the flame.
Add salt and mix in the youghurt.
Add milk and mix well again.
Garnish with coriander and let it stand for some time so that the rice absorbs all the goodness of the curd.
Serve with pickle.
Add more milk if the rice is not being had immediately, or prepared for a packed lunch.