Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 140grams rice flakes, rinsedingredient tip
- 2tablespoons olive oil
- 1teaspoons black mustard seeds
- 10 curry leaves, crushed
- 1teaspoons cumin
- 1/2teaspoons turmeric powder
- 1 medium red chilli, diced
- 1 pinch asafoetida
- 400grams sweetcorn, drained
- 1/2 medium red onion, peeled and diced
- 1/2 bunch coriander, fresh, chopped
- 1 medium lemon, chopped into wedges
Description
Rice flakes and sweet corn kernels feature in this lightly spiced Indian breakfast dish.
Method
Step 1 of 3
Soak the rice flakes in a bowl of water for 2 minutes and drain well.
Step 2 of 3
Heat the oil in a large pan on medium high heat and heat the mustard seeds until they begin to pop. Add the curry leaves, cumin, turmeric, chillis and asafoetida and tip in the sweetcorn and onion. Cook for 2-3 minutes.
Step 3 of 3
Tip in the rice flakes and sugar and cook for 3-4 minutes, stirring well throughout. Serve with fresh coriander on top and lemon wedges on the side.
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