From Amma With Love
1 cup rice, cooked very well until tender
1/2 tsp. vegetable oil
1/2 tsp. black mustard seeds
2 dried red chili peppers, broken into pieces
1 sprig curry leaves ( optional )
Salt to taste
1 pat butter ( optional )
32oz. plain yogurt
1/4 sour cream
1/8 cup milk
1/2 cup buttermilk
1/2 green mango, peeled and diced small peaces ( optional )
1 small cucumber, peeled, seeded, and diced small pieces
1 small piece ginger, finely chopped
1 or 2 green hot chili peppers, finely chopped
1 tbs. chopped cilantro
Cook the rice soft, and ladle into a big wide plate to cool. Mashed the rice and put it in a mixing bowl.
Heat the oil in a small heavy saucepan, add the mustard seeds. When the mustard seeds pop, add the dried red chili pepper and turn off the heat. Add the curry leaves and set it aside.
Add the salt and butter into the rice and mix well, and the yogurt and sour milk and mix well. Next add the milk and buttermilk little by little and mix well.
Add the spice mix from the saucepan into the rice, and add mango, cucumber, ginger, and hot green chili pepper and mix well.
If the rice is dry, add more buttermilk, even a little bit of water.
Just before serving add the cilantro.
A staple for travel, eaten by itself or with mango pickles, lemon pickles, or sambar.