1. Boil rice, adding salt. Cool slightly.
2. Mix with curd. Add boiled and cooled milk.
3. Chop green chillies-and ginger fine.
4. Heat oil. Fry mustard seeds and asafoetida.
5. Add curry leaves and chopped ingredients. Saute for 2 minutes.
6. Switch off the fire and add the rice curd mixture to the pan.
7. Mix well. Serve with pickles.