Ingredients
1. cooked rice (2c)
2. Beaten well, fresh yogurt (1c)
3. oil (2tbsp)
4. finely chopped onion (1med.)
5. chopped fresh coriander (2tbsp)
6. sprig curry leaves (1)
7. asafoetida powder (1tsp)
8. grated ginger (1” piece)
9. finely chopped green chili (2)
10. split black gram (1/2tsp)
11. split Bengal gram (1/2tsp)
12. mustard seeds (1/2tsp)
13. butter (1/2tbsp optional)
14. milk (1c)
15. salt (to taste)
16. grated carrot

Method of preparation:-
1. Take hot cooked rice; then add the butter (optional), milk, yogurt and salt one by one. Adjust the desired consistency by adding or reducing the yogurt or milk.

3. Take a pan, heat oil in the pan and then add mustard seeds. Fry them until the seeds get splutter. Now add the split grams (optional), curry leaves, asafoetida, ginger, green chilies and then fry them for about 2 minutes or until the grams get lightly brown and aromatic.

4. Now pour this mixture on the yogurt rice and then mix the chopped onion and coriander leaves. Add the grated carrot and peeled and finely chopped raw mangoes to make the yogurt rice colorful. Serve them at room temperature lime pickle and the deep fried south Indian curd chilies.

No. of servings – 4
Cooking time – 20 minutes