1. Grate ginger, put in a moist muslin cloth.
2. Twist into a pouch, and rub into buttermilk.
3. Cool rice completely if it is hot.
4. Heat a tiny crucible or pan, add seeds.
5. When they splutter, add curryleaves and chilly.
6. Add asafoetida, dip into buttermilk.
7. Add rice, refrigerate till well chilled.
8. Just before serving, add onions, coriander.
9. Serve in individual bowls.
10. Accompany with lime or other pickles, if desired.

Note:
Leftover rice may be used to make this dish, to decrease time taken one may use chilled water to make buttermilk.

Making time: 15 minutes
Makes: 2 servings
Shelflife: 4-5 hours refrigerated