Ingredients
- 1 cup cooked rice
- 3 cups water
- Salt to taste
- ¼ teaspoon fenugreek/methi seeds
- 10 curry leaves
- 2 tablespoons coriander leaves, chopped
- 1 or 2 slices of lime for squeezing
- 1 or 2 green chillies
- 1 or 2 onions (optional)
Preparation
- Add 3 cups water, fenugreek seeds and salt (plus 1 whole green chilli and 5 curry leaves if desired for flavour) to the cooked rice.
- Keep covered in an earthen vessel at room temperature overnight or for at least 12 hours.
- Chill the vessel for half an hour in the fridge after mashing the rice if preferred.
- Garnish with coriander and curry leaves.
- Additional salt can be added as per taste.
- Serve cold. If desired garnish with chopped raw onions and sliced green chillies, with a dash of lime juice, or with pickle.