Wash the rice and boil it.

Drain out excess water and cook the rice again in milk for 5 minutes on a low flame.

Cool the rice and mix it with curd and salt.

Immediately heat oil in a pan, add urad dal, mustard seeds, asafoetida, green chilly, ginger and curry leaves.

Heat the coal on a fire and place it in a small steel bowl, for smoky flavouring. Place the bowl in the curd rice vessel. Pour 1 tsp of ghee over it, the coal will begin to smoke, cover it with the lid to capture the smoke in the vessel, open the lid after 30 seconds.

Serve it chilled.