One easy way to get rid of the monotony of having white rice or boiled rice everyday is to make tomato rice. Healthy and yumm.. And the best way to make kids have their share of tomatoes. One tomato is in itself power packed with nutrients. And it is said that Indian tomatoes are the most tasty ones. I prefer to make something quick and easy on Sundays rather than elaborate meals.
INGREDIENTS
Basmati Rice - 3 1/2 cup
Ghee - 2 tbsp
Split Chickpeas/Chana Dal/ Kadala Parippu - 3 tbsp
Split Black Gram/Urad Dal / Uzhunnu Parippu - 2 tbsp
Cashew Nuts - 12 nos
Cumin Seeds / Jeera - 3/4 tsp
Asafoetida/ Kayam Podi - a pinch
Asafoetida/ Kayam Podi - a pinch
Dry Red Chillies/ Kashmiri Mirch/ Piriyan Mulaku - 2
Onion - 1 cup finely chopped
Green Chilly- 2 slit
Green Chilly- 2 slit
Cloves/ Laung / Grambu - 4
Mace/ Javithri/ Jathipoo - 2
Cinnamon Stick / Dalchini/ Patta - 2 (each 2 inch long)
Ginger - 3 tsp shredded
Curry leaves - 12 leaves
Curry leaves - 12 leaves
Tomatoes- 3 cups chopped fine
Tomato Puree - 3 cups
Red Chilli Powder - 1 1/4 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Fresh Coriander - 1/2 cup
Fresh Coriander - 1/2 cup
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METHOD
Rinse the basmati rice in cold water. Transfer to a bowl and fill water approx 1 inch above the rice and let soak for 30 minutes. Drain.
Cook the rice in a pan with enough water to cover it. Drain the rice when it is 3/4 cooked.
Heat ghee in a pan. Lower the flame.
Add the chana dal and fry till golden.
Add the urad dal and cashews.
Now add the jeera, asafoetida and red chilly.
Sprinkle in the cloves, cinnamon and mace. Cook till they are aromatic and crackle.
Turn the flame to medium high. Add the onions, ginger and green chilly. Stir till onions turn transparent.
Add the tomatoes, puree and the curry leaves. Stir well.
Add the chilli powder and turmeric powder. Stir.
Add salt and cook for 10 minutes on low flame.
Check salt, add the cooked rice and toss gently to coat the rice with the tomato mixture.
Add the coriander leaves and fluff up the grains of rice with a fork.
Check salt and remove from fire.
Add the urad dal and cashews.
Now add the jeera, asafoetida and red chilly.
Sprinkle in the cloves, cinnamon and mace. Cook till they are aromatic and crackle.
Turn the flame to medium high. Add the onions, ginger and green chilly. Stir till onions turn transparent.
Add the tomatoes, puree and the curry leaves. Stir well.
Add the chilli powder and turmeric powder. Stir.
Add salt and cook for 10 minutes on low flame.
Check salt, add the cooked rice and toss gently to coat the rice with the tomato mixture.
Add the coriander leaves and fluff up the grains of rice with a fork.
Check salt and remove from fire.
Tips
Make sure you soak the rice well and do not break them while washing.
Make sure you soak the rice well and do not break them while washing.
