This is a spicy and tangy rice preparation best served with papads and coconut pachadi. Also is best suited to pack in the lunch box, for kids and elders alike! This has become a favourite dish of the family in weekdays. Variation that I do sometimes is by putting less chillies so that the little girl can enjoy to the fullest.
The recipe of this tomato rice is by Tarla Dalal which I searched and found in internet. Perfect for this monsoon season .
Ingredients:
For The Masala
2 tsp coconut oil or any other refined oil
6 whole dry Kashmiri red chillies , broken into pieces
2 tsp coriander (dhania) seeds
1 tbsp chana dal (split Bengal gram)
1 tsp urad dal (split black lentils)
1/2 tsp asafoetida (hing)
2 tbsp grated dry coconut
Other Ingredients3/4 cup tomato pulp
1/2 tsp turmeric powder (haldi)
salt to taste
1 tbsp coconut oil or any other refined oil
2 tsp ghee
1 tsp mustard seeds ( rai / sarson)
3 tbsp peanuts
6 to 7 curry leaves (kadi patta)
2 tsp finely chopped green chillies
1/2 cup chopped onions
2 1/2 cups cooked rice
Method
For the masala
- Heat the oil in a small pan, add all the ingredients and sauté on a medium flame for 4 to 5 minutes or till the flavour releases, while stirring continuously. Keep aside.
- When cool, blend in a mixer to a fine powder. Keep aside.
- Combine the tomato pulp, turmeric powder and salt, mix well and simmer for 5 to 7 minutes or till the mixture thickens, while stirring continuously.
- Add the prepared masala, mix well and simmer for a minute. Keep aside.
- Heat the oil and ghee in a kadhai and add the mustard seeds.
- When the seeds crackle, add the peanuts and curry leaves and sauté on a slow flame till the peanuts turn light brown in colour while stirring continuously.
- Add the green chillies and onions, mix well and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
- Add the cooked tomato pulp, rice and salt if required, mix gently and cook on a slow flame for another 2 minutes. Serve hot.
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