Heat mustard oil in a pan and add asafoetida, cumin seeds, coriander seeds, and fenugreek seeds. Let them splutter.

Add chopped onion and green chillies. Cook until the onion turns light golden.

Add chopped tomato, turmeric powder, and Kashmiri red chili powder. Cook on low heat until the tomato softens and releases oil.

Add the sour buttermilk and precooked rice. Bring to a boil.

Add salt and cook until the mixture reaches a pouring consistency and thickens slightly.

In a separate pan, heat mustard oil and add cumin seeds, chopped ginger garlic, and chopped green chillies.

Remove from heat and add Kashmiri red chili powder. Pour this tempering over the Neri.