Cook 3/4th cup of rice with enough water in a pressure cooker.

In a pan, add two teaspoons of oil. To it, add mustard seeds. When the seeds start spluttering, add cumin seeds, red chilli, bay leaf, cinnamon stick and cardamom.

Add finely chopped ginger and garlic to the above tempering. Add green chillies.

To the above mixture, add sliced onions and salt and saute them till the onions turn golden brown in color. Salt is added to accelerate the process.

To this, add finely grated carrots and stir fry.

To this, add chopped tomatoes, salt, red chilli powder, garam masala powder and asafoetida. Lower the flame and keep on stirring till the tomatoes are mashed well and they become a pulp. The final mixture should not be watery, it should be thick and sticky.

When the mixture is ready, add the cooked rice to it and mix well. Garnish with curry leaves and coriander leaves.

Serve hot with pickle, pappad and salad.