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Cooked rice tossed with lemon, peanuts, and tempered spices — a quick South Indian rice dish.
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Believed to have originated in Tamil Nadu as a way to use up leftover rice, this mixed rice dish gets its character from tempered mustard seeds and curry leaves, bright lemon tang, and crunchy peanuts. Also considered an auspicious dish, sometimes served at temple functions.
Let freshly cooked rice cool slightly. Squeeze the lemons.
Heat oil in a pan and toast the peanuts until golden; remove.
In the same pan, pop the mustard seeds, then add the curry leaves and chopped green chili.
Add the turmeric and stir briefly.
Add the rice and mix well to combine.
Remove from heat, stir in the lemon juice, salt, and toasted peanuts, and serve.