Whisk the curds, add water to it and keep it aside.
Heat oil in a thick bottom pan, add mustard seeds, as it crackles, put asafoetida, bengal gram, urad dal, ginger pieces, green chilly and curry leaves. Let cook for a few seconds. Now, add the buttermilk (curds and water mixed) to it.
Once it boils, slowly add the broken rice to it, keep stirring in between. Add salt and let cook on a slow flame for half an hour.
Keep stirring in between. Add water if necessary, the consistency should be moderately thick.
Add fresh chopped coriander to it while cooking. It imparts good smell.
