Ingredients
Method
- Cook the rice, then let it cool completely.
- In a mixer, combine cumin, coconut, red chili, cucumber, coriander, and mint leaves. Pulse until coarsely ground.
- Alternatively, peel and grate the cucumber.
- Heat oil in a kadai.
- Add mustard seeds and wait until they splutter.
- Season with salt. Add the cooled rice and mix well.
- Squeeze some lemon juice over the rice, stir to combine, then turn off the heat.
