It’s a rice based dish widely prepared in southern part of India. It is prepared with cooked rice with special seasoning primarily Mustard seeds, curry leaves, fried lentils, and lemon juice. There are times in a family when after a night party there is left over rice and you do not feel like using it in next meal. So this is a dish which could be prepared with left over rice also and believe me no one in the family will know it when it is served in a meal. There are variation in using other ingredients of personal preferences like, chopped vegetables, fried peanut, chopped coconut etc. I have used chopped vegetables and chopped coconut for making it healthy and flavourful.
- Cooked rice – 3 cups
- Chopped coconut – ¼ cup
- Chopped green beans – 2 tblspn
- Chopped carrot – 1 tblspn
- Green Peas – 2 tblspn
- Lemon juice of 1 big lemon
- Chopped green chili – 1 tblspn
- Red chili powder- ½ tspn (optional if want hot)
- Grated/chopped ginger 2 tblspn
- Dry red whole chili -3
- Mustard seed – 1 tspn
- Soaked Urad daal – 1 tblspn
- Turmeric powder – 1/2 tspn
- Curry leaves – 4-5 twigs or 2 tblspn
- Salt – 1 tblspn/to taste
- White/refined oil – 1 tblspn
Steam all the vegetables so that they are cooked but firm. This is done to avoid frying of vegetables.
Heat oil in a pan. Put whole red chili, darken it and add mustard seeds. Let it splatter.
Add soaked daal, fry it till light brown, add curry leaves, fry for half min. Add coconut, green chili and turmeric powder. Fry for ½ min.
Add chopped vegetables, salt and ginger. Fry for 1 min.
Add lemon juice and switch off the stove.
Add cooked rice and give a nice stir so that all the ingredients are nicely mixed with rice.
Check seasoning. Add salt if required.
Transfer into serving bowl. Garnish with coconut & curry leaf or chopped coriander.