1. Cool rice in a wide pan.

2. In a small pan heat oil, add cashews, dals and stir fry for 2-3 seconds.

3. Add seeds and allow to splutter.

4. Add green chillies, curryleaves and pour onto the rice.

5. Add all other ingredients and mix well.

6. Pack in leakproof container.

7. Serve with chilli pickle.

8. Keep in as cool a place as possible, so that curd does not sour.

1. If required after 8-10 hours reduce the quantity of curd and add more milk.

2. If it feels dry while eating, add some water and mix well.

3. If required soon after making (1-2 hours) then add more curd and less milk.

Making time: 15 minutes
Makes: 3 cups
Shelflife: 10-15 hours (depending on temperature)