Long grained rice	1 cup
	Greem Mango		1 chopped (optional)
	Cucumber		1  (optional)
	Salt 			to taste
	Green chillies		1
	Ginger 			finely chopped
	Coriander leaves	finely chopped
	Plain yougurt		2 cups
	Milk			½ cup
  	Carrot 			1 grated


For Tempering:

    	Brown mustard seeds	1 tsp.
        Urd dal			2 tsp.
    	Chana dal		2 tsp.
        Red chilli		1 nos.
        Asafoetida powder	½ tsp.
        Curry leaves	        a few

• Cook rice as usual, then mash into a bowl using a sieve.
• Add mango, cucumber and salt to taste,Mix thoroughly.
• Heat the oil in a heavy frying pan or skillet.
• Add mustard seeds, black gram bengal gram dal, halved red chilli ,asafoetida powder and a few curry leaves.
• When the mustard seed splutter,add mixture to the rice.
• Add the green chillies,ginger and chopped coriander.
• Mix well, add the yogurt and the milk.
• Garnish with carrot and extra coriander.



• Serve at room temperature or chilled with pickle.

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