Talimpu Annam | Tempered Rice | Phodnicha Bhaat

It is rare to have left over rice at my place and whenever it does, it is usually when guests come over and I end up making more rice than required. I am sure many of us do not prefer to reheat left over rice, instead we can convert it into a simple Rice variety which is more interesting to eat. Left over rice works like a charm to prepare Chinese Veg Fried Rice, Garlic Rice and this Simple Tempered Rice.But there are no hard and fast rules that one should prepare this rice from left over rice, you can even prepare it with freshly cooked rice,but make sure you have cooled down the rice before preparing this, otherwise it will become mushy.

In South, we prepare this tempered rice in a way similar to lemon rice but we use onions in the recipe which adds a nice taste to the rice.Tempered Rice can be called as 'Talimpu Annam' in Telugu and 'Chitranna' in Kannada,you can even call it simple Fried Rice.In Maharasthra,they prepare a similar version called Phodnicha Bhaat with few minor variations in tempering. One can improvise the recipe with the addition of vegetables to the recipe but I love it when it is made very simple with lot of onions. The crunch of onions and the tangyness because of the addition of lemon juice makes this rice extremely tasty.If you have left over rice,do give this simple rice recipe a try,I am sure you will love it.

Talimpu Annam | Phodnicha Bhaat Recipe:

Serves 2

Prep time:5 mins | Cooking time:10 mins | Total time:15 mins

Category:Indian | Cuisine:Rice - Main course/Breakfast

Ingredients:

3 cups Cooked Rice(left over rice)

2 medium Onions,finely chopped

1 big Lemon

3-4 Green chillies,slit

2 tbsp chopped Coriander

a sprig of Curry leaves

2-3 tbsp Groundnuts

1/4 tsp Turmeric powder

1 tbsp Chana dal (optional)

1 tsp Urad dal (optional)

1/2 tsp Mustard seeds

Salt to taste

2-3 tbsp Oil

Method:

• Use left over rice for the recipe.In case if you are cooking the rice fresh,pressure cook rice(1 cup rice: 2 1/4 cups water) or how you cook your regular rice until it is soft and fluffy.The rice should be comparatively softer to eat and it should not be like how we do for pulav/biriyani. Cool the rice completely.
• Squeeze the lemon and separate the seeds and keep it aside.
• Heat oil in a kadai and crackle mustard seeds and add ground nuts and fry over medium flame until they are golden brown.
• Add chana dal, urad dal and green chilies and fry until they turn golden brown and green chillies wilt.
• Add curry leaves and onions and fry until the onions turn pink in color.
• Add turmeric powder and add the rice(left over or cooled rice) and salt and mix nicely and fry for 1-2 mins until the rice becomes hot.Switch off the flame.
• Add squeezed lemon with out seeds and coriander to it and mix well.

Serve it hot with chips or fryums.

Notes:

1. In South India, we add urad dal and chana dal in the tempering. In Maharasthra, they do not add urad dal and chana dal for Phodnicha Bhaat and if you like you can add 1/4 tsp Cumin seeds and a pinch of asafoetida in the tempering.
2. If you like garlic you can roughly chopped garlic in the tempering or 1 tsp Ginger-Garlic paste for a variation.
3. You can avoid ground nuts in the recipe and green peas can be used instead. 

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