Phodnicha Bhat with Fried Egg

Instructions

1. 1

   Prepare the rice. Gently break up any lumps in the leftover cooked rice with a fork or your hands. This ensures the rice grains remain separate. Set aside.

2. 2

   Make the tempering (phodni).

   • Heat oil in a wide pan or kadai over medium heat.
   • Add the mustard seeds. Wait for them to splutter, which takes about 30 seconds.
   • Add the cumin seeds, asafoetida, and raw peanuts. Sauté for 1 minute until the peanuts turn lightly golden.
   • Add the curry leaves and slit green chilies. Cook for another 30 seconds, being careful as they might splutter.
3. 3

   Sauté the onions.

   • Add the finely chopped onion to the pan.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
4. 4

   Combine the rice and spices.

   • Lower the heat and add the turmeric powder. Mix it well with the onions.
   • Add the cooked rice, salt, and sugar (if using) to the pan.
   • Toss everything together gently until the rice is evenly coated with the spices. Avoid mashing the rice.
5. 5

   Steam and finish the dish.

   • Cover the pan with a lid and let the rice cook on low heat for 3-4 minutes. This allows it to heat through and absorb all the flavors.
   • Turn off the heat. Drizzle the lemon juice over the rice and give it one final, gentle mix.
6. 6

   Garnish with fresh coriander leaves and grated coconut (if using). Serve the Phodnicha Bhat hot.