Mix cooked rice, fresh curd, and milk in a bowl.
To this, add ginger, 4-5 chopped curry leaves, green chilies and coriander leaves, and salt.
Mix in all the ingredients and keep it aside.
Heat oil in a small pan.
Add mustard seeds and let the mustard seeds crackle.
Now add urad dal. And fry till it turns golden.
Lower the flame, add curry leaves, and asafoetida.
Take the pan off the flame and pour this tempering into the curd rice bowl.
Mix it well, garnish with coriander leaves.
Serve warm or cold.