2 small green chilies – either chopped or just skins if using large ones
1 tsp cumin seeds
1 tsp turmeric powder
Peanuts (unsalted – about 3 tbsp)
A few curry leaves (optional)
Juice of half a lemon or more according to taste
Fresh coriander
Oil for frying
Heat oil in a small pan and when hot add the cumin seeds. When they sizzle add the green chilies, a few curry leaves and soon after the peanuts and stir for a few seconds till everything mixes in well. Then add turmeric powder and take of the heat. Pour this mixture over the cooked rice. Add the lemon juice and taste to see how tangy it is before adding more. Sprinkle fresh coriander over the rice.
1 tsp cumin seeds
1 tsp turmeric powder
Peanuts (unsalted – about 3 tbsp)
A few curry leaves (optional)
Juice of half a lemon or more according to taste
Fresh coriander
Oil for frying
Heat oil in a small pan and when hot add the cumin seeds. When they sizzle add the green chilies, a few curry leaves and soon after the peanuts and stir for a few seconds till everything mixes in well. Then add turmeric powder and take of the heat. Pour this mixture over the cooked rice. Add the lemon juice and taste to see how tangy it is before adding more. Sprinkle fresh coriander over the rice.
