Khatta khana (spicy tangy rice) with lemon, tamarind or tomato.

This is really simple and is one of my favorite comfort foods. Goes great with kabobs, tandoori, or anything fried.

Ingredients

Cooked, cold rice
1 onion, diced
4-5 curry leaves
1 tsp mustard seeds (rye)
1/2 tsp fenugreek seeds (methi)
1 jalapeno, cut lengthwise
3 garlic cloves, minced
1/4 cup whole peanuts (optional)
1/2 tsp red mirchi powder
Pinch of haldi powded
Salt to taste
For lemon rice, about 1/4 cup lemon juice for tamarind rice, about 1/4 cup tamarind pulp
For tomato rice, about 1/4 cup tomato sauce (couple tbsp tomato paste mixed with water)
Chopped cilantro to garnish

Fry onions in oil until they just begin to brown, add jalapeno, peanuts, curry leaves, mustard seeds and fenugreek seeds. Add minced garlic and haldi and stir for about 30 seconds. Throw in the rice and stir. Increase heat to medium high or high. Add mirchi powder and salt and either lemon juice, tamarind pulp or tomato sauce and stir. Garnish with cilantro.