Serves: 3
Ingredients:
- Puffed rice – 1½ cups
- Onion – 1 chopped tiny
- Curry leaf – 5 leaves
- Chopped Green chillies – 2
- Mustard seeds – 1 teaspoon
- Hing / asafoetida – a pinch or two
- Turmeric powder – ½ teaspoon
- Roasted unsalted peanuts – 2 tablespoons
- Oil – 1 tablespoon
- Salt – 1 teaspoon
- Sugar – 1 teaspoon
- Chopped Coriander leaves – to garnish
- Grated Coconut – 1 tbsp
- Lime – ½
Method:
- Wash the puffed rice in a sieve under running water and leave to drain.
- To a hot kadhai, add oil and mustard seeds. Wait for the mustard to pop and immediately add in the hing, green chillies, peanuts, finely chopped onion and curry leaves.
- Fry until the onions turn translucent.
- To the washed, drained puffed rice, add turmeric, salt and sugar. Toss the whole thing into the kadai. Mix well.
- Garnish with chopped coriander, grated coconut and a squeeze of lime before serving.