This is a wonderfully tangy side dish from South India that can be easily rustled up when you are in a hurry.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 5 Minutes
- 3 tbsp vegetable oil
- 1 tsp yellow mustard seeds
- 6 green cardamom pods, split
- 10 fresh or dried curry leaves
- 2 red chiles, split lengthwise
- ½ tsp turmeric
- ½ in (1 cm) piece of fresh ginger, finely chopped
- 1 garlic clove, crushed
- 3 tbsp lemon juice, or to taste
- 10 oz (300 g) cooked, cold white basmati rice
- 2 oz (60 g) cashews, lightly toasted
- 2 tbsp chopped cilantro leaves
How to Make It
- Heat the oil in a large frying pan, add the spices, ginger, and garlic, and cook over medium heat for 2 minutes, or until aromatic, stirring all the time.
- Add the lemon juice and cook for 1 minute, then add the rice. Stir until the rice is heated through and coated in the spices.
- Transfer to a serving dish, scatter with the cashews and cilantro, and serve at once.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.