Thursday, May 10, 2012

Phodnicha Rice (Tempered Rice)

Phodnicha Rice (Phodni means tempering in Marathi) is a dish which is very popular in Maharashtra. I am sure almost all Maharashtrians must have had this atleast once in their lifetime.

It is normally made with leftover rice. It is very simple and super easy to make with no special ingredients except for the basic stuff which is almost always available in everyone's khitchen.

Serves - 1
Spice level - 3.5

What you would need -

Cooked/Left over rice - 2 cups
Onions - 1/2 cup, chopped
Green chillies - 1 large, cut into big pieces
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 4 to 5
Turmeric powder - 1/4 tsp
Asafoetida (Hing) - a pinch
Oil - 1tbsp
Salt - as per taste
Coriander leaves - finely chopped (for garnishing)

Procedure -

Heat oil in a pan, add mustard seeds and when they start bounching around, add cumin seeds, asafoetida and curry leaves and fry for few seconds.

Now add, green chillies and onions and fry till the onions are translucent. Add salt and turmeric powder and fry for a minute.

Finally add the left over rice and mix well. Garnish with chopped coriander leaves and server hot with raita, pickle and papad.

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