Simple, refreshing, and ideal for lunchboxes.
Ingredients
- Cooked rice – 2 cups
- Lemon juice – 2 tbsp
- Turmeric – ½ tsp
- Salt – to taste
- Peanuts or cashewnuts – 5–6
Tempering
- Oil – 2 tbsp
- Mustard – 1 tsp
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Green chillies – 2 slit
- Peanuts – 2 tbsp
- Ginger – ½ inch, chopped
- Curry leaves – few
- Hing – a pinch
Step-by-Step Recipe
Step 1 – Fluff the Rice
- Spread cooked rice on a plate with ½ tsp oil and let it cool.
Step 2 – Prepare Tempering
- Heat oil.
- Add mustard, urad dal, chana dal and let them turn golden.
- Add peanuts, green chillies, ginger, curry leaves, and hing.
- Fry until peanuts are crisp.
Step 3 – Mix
- Switch off the flame (important to prevent bitterness).
- Add turmeric and salt.
- Add cooked rice and mix gently.
- Pour lemon juice on top and mix again.
Serve with: Coconut chutney or sambar and potato curry
(The founder just loves this combination – Adichukka Mudiyadhu).