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Ingredients
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Quantity
|
|
Cooked rice – use basmati or jasmine
rice
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2 cups
|
|
Oil
|
2 tbsp
|
|
Whole red chillies
|
2
|
|
Black mustard seeds
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½ tsp
|
|
Curry leaves
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6 to 8
|
|
Urad dal
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1 tsp
|
|
Turmeric powder
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¾ tsp
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|
Dry roasted peanuts
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1 tbsp
|
|
Lime juice of (not lemon)
|
1
|
|
Salt
|
to taste
|
|
Asafoetida
|
1 pinch
|
Cook rice in the normal way. Cool.
Heat oil in a pot. Add asafoetida, black mustard seeds, curry
leaves , chana daal, urad daal and red chilies. Once the black mustard seeds
start to sputter and the daals are slightly light brown add the peanuts, lemon
juice, salt and turmeric powder. Finally, add boiled rice and mix it well.
Serve at room temperature.
Tip : Lemons tend to be sweeter and don't' give the recipe the
sourness it needs.
A very popular dish in the South of India. This one can be made
without the peanuts. It is usually served at room temperature. It is a favorite
among South Indian get-togethers. Works well with lunches, dinners, or even a
heavy brunch.
