Tomato Rice( South Indian Recipes )


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This spicy and tangy rice preparation is ideal for packing in a lunch box, and sure to be enjoyed by young and old alike. Enjoy it hot and fresh with papads or pack it with a katori of coconut pachadi; either way it will taste just as appealing, as it combines an assortment of ingredients that complement tomatoes best! A masala of common spices, and a traditional tempering that includes peanuts too, ensure that the Tomato Rice is perfect for all to relish.

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Makes 4 servings
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Ingredients

Method
For the masala powder

  1. Heat the oil in a small pan, add the urad dal, chana dal, fenugreek seeds and coriander seeds and sauté on a medium flame for 1 minute.
  2. Add all the remaining ingredients and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Allow the mixture to cool slightly.
  3. When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed

  1. Combine the tomato pulp, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  2. Add the prepared masala powder, mix well and cook on a medium flame for a minute. Keep the tomato paste aside.
  3. Heat the oil and ghee in a broad non-stick pan and add the mustard seeds.
  4. When the seeds crackle, add the peanuts and curry leaves and sauté on a slow flame for 2 to 3 minutes or till the peanuts turn light brown in colour.
  5. Add the green chillies and onions, mix well and sauté on a medium flame for another 1 to 2 minutes, while stirring continuously.
  6. Add the tomato paste and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.
  7. Add the rice and salt, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally.
  8. Serve hot.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
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