For Garnishing:🔗

• 1. Heat the water and mix the rice and boil till it gets cooked properly. Drain the excess water. Put the rice in a lead coated vessel. Let it cool.
• 2. Add the milk,sour curd,butter and salt to the rice and mix it gently.
• 3. Take a skillet and add ghee. When it is heated add red chilly,mustard seed,black gram,bengal gram and temper based on the way prescribed in the 22nd recipe. Then add curry leaves and when the crackling sound stops mix the tempering to the rice.
• 4. Take the pepper and powder it coarsely and mix it with the rice. Also take the ginger and discard the outer skin and grate it. Mix it with rice.
• 5. Soak the solid asafoetida in water for sometime and sprinkle the water infused with asafoetida and mix with rice and serve.

P.S: We can also substitute dry ginger(¼ palam) in the place of ginger. Also we can garnish with grated coconut(5 palam).