- Take a pressure cooker, add rice, salt and water and pressure cook for for 5-6 whistles. The rice must be more softer than the rice we cook regularly. Let the pressure release by itself.
- Open and mash the rice. Keep aside and let it cool down completely.
- For tempering, heat oil in a pan. Add the mustard seeds, cumin seeds, curry leaves and let it crackle.
- Add asafoetida, ginger, chillies and saute for few seconds and take off the heat. Keep aside.
- When the rice is cool down completely, add the curd and and milk and mix well without any lumps. Preferably use hand.
- Add chopped coriander leaves, grated carrot and chopped cucumber and mix well.
- Pour the tempering, add salt if required, mix well and serve.
