Pressure cook the rice. It needs to be slightly overcooked so that the rest of the ingredients will mix well with it.

Once the rice is cooled, add the chopped ginger, green chillies and grated carrot and salt to it and mix well. Add the curd and mix well. Sour curd tastes better for this rice.

Now for the tempering, heat sunflower oil in a pan. Splutter mustard seeds, then add the urad dal and let it fry till brown. Lastly, add the curry leaves to the oil and add the mixture to the rice. Add a pinch of asafoetida powder for flavour.

Mix well and serve with lime pickle and papad.