Phodnicha Bhat
Tempered leftover rice — leftover cooked rice brought to room temperature, then added to a hot tadka (phodni) of mustard seeds, urad dal, chana dal, dried red chilli, curry leaves, asafoetida, and turmeric fried in oil, and tossed vigorously on high heat until each grain is separated and coated with the tempering's oil and spices. Peanuts and fresh coconut are folded in at the end. The phodnicha bhat is the Maharashtrian approach to utilising leftover rice: the re-frying in the hot tadka dries the rice slightly, separates any clumping, and infuses the grains with the tadka's flavour. Every Maharashtrian household makes phodnicha bhat for breakfast using last night's rice; the leftover rice's slightly fermented overnight character adds a complexity that freshly cooked rice cannot provide.
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Recipe
Ingredients
|
2 cups | Rice , cooked |
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2 tablespoons | Oil |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Cumin , seeds |
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1 pinch | Asafoetida |
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10-12 | Curry Leaf |
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2 tablespoons | Peanut |
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1 medium | Onion , finely chopped |
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2 | Green Chili , slit |
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1/4 teaspoon | Turmeric powder |
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1 tablespoon | Lemon juice |
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2 tablespoons | Cilantro , fresh, chopped |
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— | Salt , to taste |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds, asafoetida, and curry leaves, and sauté for a few seconds.
- 4 Add peanuts and sauté until they turn golden brown.
- 5 Add chopped onion and green chilies, and sauté until the onions are translucent.
- 6 Add turmeric powder and mix well.
- 7 Add the cooked rice and salt to taste, and mix until the rice is well coated with the spices.
- 8 Add lemon juice and mix again.
- 9 Garnish with fresh coriander and serve hot.
Tips
For extra flavour, you can add a pinch of sugar to balance the tanginess of the lemon.