Basmati rice tossed with mustard seeds, curry leaves, green chilies, turmeric, and fresh lemon juice — a tangy, light, and flavorful South Indian dish.
Ingredients
2 cups cooked basmati rice (cooled, not sticky)
2 tablespoons oil (preferably coconut oil or any neutral oil)
1 teaspoon mustard seeds
1 teaspoon urad dal (split black gram) – optional but traditional
1 teaspoon chana dal (split Bengal gram) – optional
1–2 green chilies (slit)
1 dried red chili (broken)
8–10 curry leaves
1/4 teaspoon turmeric powder
2 tablespoons peanuts or cashews
Salt to taste
Juice of 1 large lemon
Fresh coriander leaves (for garnish)
Instructions
1. Cook the Rice
Cook basmati rice and let it cool completely so that the grains remain separate.
2. Prepare Tempering
Heat oil in a pan.
Add mustard seeds and let them splutter.
Add urad dal, chana dal, and peanuts or cashews. Fry until golden.
Add green chilies, dried red chili, and curry leaves. Sauté for a few seconds.
3. Flavoring
Lower the flame.
Add turmeric powder and sauté quickly, without letting it burn.
