1. Wash the rice thoroughly and soak in the water for 30 minutes.
2. Boil the rice for 10 mins.
3. Add salt and cool slightly.
4. Mix with the curd.
5. Boil milk in a separate pot for 15 mins.
6. Cool and add it to the rice.
7. Add curry leaves and chopped ginger and chillies.
8. Saute for 2 minutes.
9. Switch off heat and add rice mixture to the pan.
10. Mix well and serve with mango pickle.

For the Tempering Garnish:

1. Chop green chillies and ginger finely.
2. Heat the oil; fry mustard seeds and asafetida in a large pan that is big enough to take the rice too.

Note:
Yoghurt, milk, spinach, peas, oysters, lentils and beans are a great source of zinc.