Rinse ½ cup of white rice. Pressure-cook it with 1½ cups of water and a little salt for 2 whistles, until soft.
Mash the rice lightly and let it cool completely. Stir in 1 cup of plain yogurt and season with salt.
Heat 1 teaspoon of oil in a small pan. Add ½ teaspoon of mustard seeds, 1 dried red chili, broken, 1 sprig of curry leaves, 1 pinch of asafoetida, and ½ teaspoon of minced ginger. Fry until fragrant.
