Curd Rice

Combine the rice and curd together in a bowl and keep aside.

Heat the oil in a pan and add the mustard seeds.

When the seeds crackle, add hing, urad dal, curry leaves, cashews and green chillies and sauté on a medium flame for 1 minute, while stirring continuously.

Add prepared curd-rice mixture, mix well and cook on a slow flame for a minute, press lightly with the back of ladle, while stirring continuously.

Add the salt, mix well and switch off the flame.

Serve as it is garnished with coriander or keep in refrigerator for 30 minutes and serve cold.