Ingredients
2 cups - buttermilk from lowfat yoghurt
1 cup - cooked shortgrain rice
1 stalk - curryleaves
1 - green chilly
1/2" piece - ginger
1 - onion sliced thinly
2 tsp - coriander finely chopped
1/4 tsp - each mustard & cumin seeds
2 pinches - asafetida powder
salt to tasteMethod
1. Grate ginger, put in a moist muslin cloth.
2. Twist into a pouch, and rub into buttermilk.
3. Cool rice completely if it is hot.
4. Heat a tiny crucible or pan, add seeds.
5. When they splutter, add curryleaves and
chilly.
6. Add asafoetida, dip into buttermilk.
7. Add rice, refrigerate till well chilled.
8. Just before serving, add onions, coriander.
9. Serve in individual bowls.
10. Accompany with lime or other pickles, if
desired.
Note:
Leftover rice may be used to make this dish, to
decrease time taken one may use chilled water to
make buttermilk.
Making time: 15 minutes
Makes: 2 servings
Shelflife: 4-5 hours refrigerated |
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