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.
- 2 cups cooked rice ( Use Basmati or Jasmine Rice )
- 2 whole
- 1/2 teaspoon
Black Mustard seeds
1 teaspoon Udad
- 3/4th teaspoon Turmeric Powder
- 1 Tablespoon
dry roasted Peanuts
Juice of 1 Lime ( not lemon)
- Salt to
- A pinch of Asafoetida
rice in the normal way. Cool.
It is also a great way to use left over rice.
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
Tip : Lemons tend to be sweeter and don't' give the recipe the
sourness it needs.