1 cup rice
1/2 cup yogurt
1 cup milk
2 green chilies
2 sprigs of curry leaves
1 tbsp chopped coriander leaves
5-6 cashew nuts halved
1/2 tsp Bengal gram
1/2 tsp black gram
1/2 tsp mustard and cumin seeds
1/2 tbsp oil or ghee (butter)
A pinch of asafoetida

Chilled Yogurt Rice

     1. Boil the rice and drain excess water when done. Cool after separating grains.
     2. Heat oil in a small pan and fry the cashews, Bengal gram, black gram, mustard and cumin            seeds, chopped green chilies, curry leaves and asafoetida until golden in color.
     3. When they splutter transfer to the rice. Take care not to burn the seasoning.
     4. Add yogurt, milk, coriander. Mix well and cool in fridge for an hour before serving.