Phodnicha Bhaat (फोडणीचा भात)
Maharashtra's clever fix for leftover rice — tempered with mustard, curry leaves, asafoetida, and turmeric, finished with peanuts and a squeeze of lime.
Cuisine: Maharashtrian (Maharashtra) · Style: Rice Bowl · Protein: Veggies · Total time: · Difficulty: easy · Servings: 2 · Spice: 2/5
Ingredients
- 3 cups cooked, cooled rice
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- 10 curry leaves
- 2 green chillies, slit
- 1/4 cup peanuts
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- Juice of 1/2 lime
- 2 tbsp coriander leaves, chopped
Steps
- Loosen the cooked rice with your fingers so the grains separate without breaking.
- Heat oil and crackle mustard seeds. Add cumin, asafoetida, curry leaves, green chillies, and peanuts. Fry until peanuts turn deep golden.
- Stir in turmeric, chilli powder, and salt.
- Add the rice and toss gently with a flat spoon to coat every grain in the tempering.
- Cover for 1 minute on the lowest heat to warm through.
- Switch off, squeeze in lime juice, and finish with coriander. Serve with thick yogurt or pickle.