Ingredients

• 2 cups - small grain rice soaked for 30 mins in water
• 3 cups - fresh curds
• 2 - green chillies
• 2 stalks - curry leaves
• 1 tbsp - coriander leaves chopped finely
• 5 - cashew nuts, broken into quarters
• 1 tsp - skinned urad (black gram) dal
• 1/2 tsp - cumin seeds
• 1/2 tsp - mustard seeds
• 4 pinches - asafetida
• 2 - bay leaves
• Salt to taste
• 2 tbsp - oil
• 1 tbsp - ghee

How to Make Khatti Kanki

• Whip curd with an eggbeater, or hand whisk.
• Add 3 cups water, mix well, keep aside.
• Heat a heavy-bottomed deep vessel.
• Add oil, heat, add seeds, allow to splutter.
• Add green chillies slit vertically.
• Add bay leaves, dal, asafoetida, cashews and brown lightly.
• Add drained rice, buttermilk and stir well.
• Keep stirring till mixture starts to boil.
• When boiling resumes, reduce heat, cover and simmer.
• Stir frequently, till rice is overcooked or mushy.
• The mixture consistency should be that of a porridge.
• Take off fire, heat ghee in a small pan.
• Add seeds, allow to splutter.
• Add curry leaves, pour over rice mixture.
• Stir gently, pour into serving dish.
• Garnish with chopped coriander.
• Serve piping hot.