Scale
Ingredients
- 1 cup Cooked Rice
- 1/2 Lemon Wedge (use more if you want a tangier rice)
- 1/4 cup Vegetable Oil (preferably sesame oil – nalla ennai)
- 1/5 cup Roasted Peanuts (remove peels if you want)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal (split black gram)
- 1 teaspoon Cumin Seeds
- 1 Green chilli, finely chopped
- 1/2 teaspoon Hing Powder (asafetida)
- 1 tablespoon Curry Leaves
- 1/2 teaspoon Turmeric Powder
Instructions
- Spread out the rice on a plate. Add 1 tablespoon oil and mix well. Let it cool completely
- Meanwhile, in a pan heat rest of the oil. Add mustard seeds. When that splutters, add cumin and urad dal too. Fry for 20 seconds or till urad dal turns lightly brown.
- Add curry leaves, hing and turmeric powder to the oil and let it fry for 10 seconds.
- Add the hot oil to the rice along with the roasted peanuts and salt and mix well without breaking up the rice
- Squeeze lemon over the rice and mix well. Cover and let it rest for 1-2 hours to let the flavors intensify.
- Serve as is or with chips or stir fried veggies