This dish can be served for lunch, dinner or even as a quick brunch. In-fact my dad doesn't mind eating this dish even as his breakfast, he is that fond of it. Honestly I didn't know the importance of this recipe till I started cooking. I always took it for granted assuming its made from leftover rice. But now when it comes to managing the kitchen on your own & reusing leftovers this probably would fit as my go to recipe. Not to forget mentioning this is a perfect Lunch box recipe for those hurried/laid-back mornings
Now to the recipe...
2 cups of cooked rice
1 medium sized onion finely chopped
2-3 green chillies finely chopped (or to taste)
few curry leaves
1/4 tsp of asafoetida (hing)
1/2 tsp of turmeric powder
1/2 tsp of mustard seeds (rai)
1/2 tsp of cumin seeds (zeera)
juice of half lemon (or to taste)
finely chopped coriander leaves
salt to taste
1-2 tbsp of oil
In a vessel heat the oil & once hot add the mustard seeds. Once they start spluttering add the cumin seeds, asafoetida, curry leaves & green chillies & give it a quick stir before adding the onions. Once the onions turn translucent pink add salt & turmeric powder & mix.
Add the rice & mix well. Cover & let the rice heat/steam for about 2 mins. Now add the lemon juice & coriander leaves & mix again.
That's it, our Phodnicha Bhaat(Spicy Tempered Leftover Rice) is ready. Serve it hot with pickle or Raita/salad.