cooked rice (separated)
red chilli powder
green chillies (small pieces)
bay or curry leaves
coriander leaves (finely cut)
salt to taste
In a pan mix curds, sugar, salt, turmeric and red chilli powders. Mix well. Add the cooked rice.
On a low flame, heat oil in a ladle for tempering. Add mustard seeds. As they start to crackle, add the bay leaves, green chillies and asafoetida.
Add the tempering to the curd – rice mixture. Gently mix well. Cook for a few minutes. Garnish with coriander leaves. Serve hot.
Additional Note: Tempered rice can also be prepared without curds. To the tempering add cooked rice and spices.