Wash the rice and put it in a pan with water. Cook until no more water is left in the pan. The rice should be overcooked and mushy in this recipe. Slightly mash the rice with the back of the ladle or a masher. Keep it aside to reach room temperature.
Meanwhile, heat oil in a pan. Break the dried red chili into 3-4 pieces and add to the pan.
Sauté for a few seconds and then add mustard seeds and lentil. Once the lentil starts turning light brown add curry leaves, ginger, green chilies, and asafoetida. Saute for a few seconds.
Next, add carrot. Cook for about a minute and then switch off the gas.
Put the cooked rice in a large bowl.
Beat curd in a bowl. If it's too thick add some water or milk to it. Pour this curd in the rice bowl. Add cucumber, coriander leaves, carrot mixture, and salt. Mix well.
Serve with any Indian pickle, roasted popadum, or any stir-fried Indian vegetable dish.