Whisk the rice flour, curd, water, and salt in a bowl until well combined.

Heat oil in a heavy-bottomed pan.

Add mustard seeds and let them splutter.

Add turmeric, hing, and curry leaves.

Add whole garlic cloves and sauté until light brown (avoid burning).

Add chopped green chili and ensure it doesn't burn.

Swiftly add the rice flour mixture and stir continuously with a spatula.

If the mixture is too thick to stir easily, add 2-3 tablespoons of water.

Continue mixing until the mixture thickens and smells cooked (approximately 5 minutes).

Transfer to a bowl.

Add oil or ghee to taste.

Garnish with coriander leaves (optional).

Serve Ukad with ghee or Maharashtrian Tomato Saar.