Ingredients

• 1 cup - cooked small grain rice or brown rice
• 1 cup - mixed vegetables chopped, steamed till done
• 1 cup - fresh non-sour curds
• 1 tbsp - coriander leaves, finely chopped
• 1 sprig - dill leaves, finely chopped
• 2 - green chillies
• 1 - small piece ginger, grated
• 1 sprig - curry leaves
• 1/2 tsp - cumin seeds
• 1/2 tsp - mustard seeds
• 2 or 3 - broken cashews
• 2 or 3 pinches - asafoetida powder
• salt to taste

How to Make Rice and Veggies in Fresh Curds

• Fluff up rice with a fork to make grains separate.
• Heat a non stick pan. Dry roast cashew to golden. Then add both seeds in dry pan and allow to splutter.
• Add asafoetida, curry leaves, chillies and ginger and stir for 3-4 seconds.
• Add steamed vegetables, rice, dill and salt and stir.
• Take off from fire and allow to cool.
• Add chilled, beaten curds and a few spoons of water if required.
• Pour into serving dish and garnish with chopped coriander leaves.
• Refrigerate for 30-40 minutes or till required.