INGREDIENTS
- 2 cups boiled and cooled rice
- 2 green chillies
- 1 stalk curry leaves
- 1 onions finely chopped
- 1 tbsp. grated fresh coconut
- 1/2 tbsp. coriander finely chopped
- 1/4 tsp. each cumin seed, mustard seeds, urad dal
- 1/4 cup peanuts,coarsely pounded
- 1/4 tsp. turmeric powder
- 2-3 pinches asafoetida
- salt to taste
- juice of half lemon
- 1 tbsp. oil
- METHOD
- Use a heavy or nonstick pan.
- Heat oil, add seeds, and dal. Allow to splutter.
- Add peanuts, and saute for 2 minutes
- Add green chillies, curry leaves, onions, asafoetida
- Cook till onions are light pink.
- Add rice, turmeric, salt, lemon, coriander, coconut.
- Stir gently till well mixed.
- Cover and simmer till steaming hot.
- Serve hot.
