Ingredients:

  • 3 cups cooked rice
  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1/2 California walnuts, chopped roughly
  • 2 whole dry Kashmiri red chilies
  • 4-5 turmeric powder
  • 1/4 teaspoon asafoetida
  • 2 tablespoons lemon juice
  • Salt to taste

Preparation:

  1. Heat the oil in a kadhai.
  2. Add the mustard seeds, California walnuts and sauté on a medium flame for 2 minutes.
  3. Add the dry red chilies and curry leaves.
  4. Add the turmeric powder, asafoetida powder, salt, lemon juice and cooked rice.
  5. Toss on high flame. Serve hot.