Ingredients
- Cooked rice: 1½ cups (cooled)
- Lemon juice: 2 tablespoons
- Oil: 1 tablespoon
- Mustard seeds: ½ teaspoon
- Curry leaves: 8-10
- Green chilies: 2, slit or finely chopped
- Dry red chilies: 1-2 (optional)
- Turmeric powder: ¼ teaspoon
- Peanuts or cashews: 1 tablespoons (optional)
- Salt: to taste
- Asafoetida (hing): a pinch
- Fresh coriander leaves: for garnish
Preparation
Heat oil in a pan and add mustard seeds. Let them splutter.
Add curry leaves, green chilies, dry red chilies, and asafoetida. Sauté for 30 seconds.
Stir in peanuts or cashews and roast until golden.
Add turmeric powder and mix well.
Add the cooked rice and salt. Toss gently to coat the rice evenly with the spices.
Turn off the heat and add lemon juice. Mix thoroughly.
Garnish with fresh coriander leaves and serve warm.
Serving size: 2-3 servings
Notes
- Ensure the rice is completely cooled before using to prevent clumping.
- Adjust the lemon juice according to taste.
- You can add grated coconut or finely chopped ginger for additional flavor.
