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BUTTER MILK RICE


 Ingredients:

1½ cups cooked rice
2 cups fresh curds
1 tbsp oil
1 tsp mustard seeds
1 tbsp black lentils
4 to 6 curry leaves
1 to 2 chopped green chilies,
A pinch of asafoetida 1/2 tsp turmeric pd 
Salt to taste

Preparations:
1. Combine the rice and curds together in a bowl and keep aside.
2. Heat the oil in a broad non-stick pan and add the mustard seeds.
3. When the seeds crackle, add the black lentils, curry leaves and green chilies and sauté on a medium flame for 1 minute, while stirring continuously.
4. Add the asafoetida, turmeric pd , prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
5. Add the salt, mix well and cook on a slow flame for 1 minute. serve hot or cool.


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