1 cup cooked rice
3 cups water
Salt to taste
¼ teaspoon fenugreek/methi seeds
10 curry leaves
2 tablespoons coriander leaves, chopped
1 or 2 slices of lime for squeezing
1 or 2 green chillies
1 or 2 onions (optional)

Preparation:

Add 3 cups water, fenugreek seeds and salt (plus 1 whole green chilli and 5 curry leaves if desired for flavour) to the cooked rice.

Keep covered in an earthen vessel at room temperature overnight or for at least 12 hours.

Chill the vessel for half an hour in the fridge after mashing the rice if preferred.

Garnish with coriander and curry leaves.

Additional salt can be added as per taste.

Serve cold. If desired garnish with chopped raw onions and sliced green chillies, with a dash of lime juice, or with pickle.