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This is one of my favorite South Indian rice dishes. Sometimes i do the whole thing, and sometimes i just shove some fried mustard seeds, turmeric, and lemon juice onto ordinary sensible rice. This is from Dakshin by the way.
Ingreedyents
1 cup long-graned rice
2 green chiles finely chopped
a peice of fresh ginger (1inch sq) finely chopped
3 tablespoons raw peanuts
1/4 tsp ground turmeric
juice of 2 lemons (actually i usually just use one)
coriander leaves, chopped (to garnish)
Cook the rice and set aside.
For Tempering
2 tsp oil
1 tsp brown mustard seeds
1 tsp cumin seeds
1 red chili (chili pepper) halved
1/2 asafoetida powder
a few curry leaves
Tempering: Heat oil in heavy frying pan or skillet. Add the mustard seeds, cumin seeds, halved red chili, asafoetida powder, and a few curry leaves.
When the mustard seeds start to pop'n'sputter, add the finely chopped green chilies, finely chopped ginger, and peanuts. Saute for 2-3 minutes.
Add the cooked rice, ground turmeric, and salt to taste. Mix thoroughly. Remove from heat and add the lemon juice.
Garnish with chopped coriander leaves. Serve Hot.