Namkeen Chawal

Namkeen Chawal | How to Make Namkeen Chawal

What is Namkeen Chawal?

The easiest and most delicious way of using left over rice is Namkeen Chawal. Cooked rice fried with onions, curry leaves, mustard seeds, green chilies finished with lemon juice, coriander leaves etc, is a Basant panchami special food at my place. I don’t use onions when I make these Basant panchami special namkeen chawal. They need no accompaniments, however if you want you can serve them with some yogurt or a cup of tea.

Let’s talk about the ingredients for Namkeen Chawal Recipe

It is my family’s favourite recipe with left over rice. So, first of all we need cooked rice. Any recipe using left over rice works best if the rice is cold, i.e. refrigerated. Very simple ingredients are required for the tempering i.e. mustard seeds, onions, chilies, curry leaves and none should be omitted. My husband loves to garnish namkeen chawal with chopped onions and tomatoes.

Other recipes using left over rice are tomato rice recipe and lemon rice recipe. Tomato rice is a healthy recipe using left over rice. Find it here. Lemon rice is another Basant panchami special food. Find the recipe here.

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How To Make Namkeen Chawal Without Cooker

1. Heat 2 tbsp oil. Add 1 tsp mustard seeds (raie). Let them crackle. Then add few curry leaves and 1 slit green chili. Cook for 20-30 seconds on low flame.

Namkeen Chawal

2. In goes 2 sliced onions.

Namkeen Chawal

3. Cook till they turn brown.

Namkeen Chawal

4. Next add in 3 cups of cooked rice along with ½ tsp red chili powder, ½ tsp turmeric powder and salt to taste and ½ tsp garam masala powder. (If rice has salt, add very little salt).

Namkeen Chawal

5. Mix well.

Namkeen Chawal

6. Simmer on low flame for 2-4 minutes.

Namkeen Chawal

7. Garnish with handful of chopped coriander and juice of half lemon.

Namkeen Chawal

8. Serve hot. Bon appétit!

Namkeen Chawal

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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