Tomato Rice
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Tomato Rice

An easy to prepare rice item with tomatoes and spices.

Meenakshy Ramachandran

Ingredients

3-serving
  1. 4 Tomatoes
  2. 1 Carrot
  3. 1 Onion
  4. 1 Ginger Slice
  5. 2 Pods Garlic
  6. 4 Green Chillies
  7. 3/4 Cup Rice
  8. 1/2 Teaspoon Mustard
  9. 1/2 Teaspoon Cumin Seeds
  10. 1 Bay Leaf
  11. 1 Red chilli
  12. 1 Teaspoon Chilli powder
  13. 1 Teaspoon Garam Masala
  14. 1 Pod Cardamom
  15. 1 Teaspoon Asafoetida
  16. 1 Cinnamon Stalk
  17. 1 Sprig Curry Leaves
  18. 1 Sprig Coriander Leaves
  19. 2 Teaspoons Oil
  20. To Taste Salt

Method

30 mins
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    Cook 3/4th cup of rice with enough water in a pressure cooker.

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    In a pan, add two teaspoons of oil. To it, add mustard seeds. When the seeds start spluttering, add cumin seeds, red chilli, bay leaf, cinnamon stick and cardamom.

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    Add finely chopped ginger and garlic to the above tempering. Add green chillies.

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    To the above mixture, add sliced onions and salt and saute them till the onions turn golden brown in color. Salt is added to accelerate the process.

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    To this, add finely grated carrots and stir fry.

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    To this, add chopped tomatoes, salt, red chilli powder, garam masala powder and asafoetida. Lower the flame and keep on stirring till the tomatoes are mashed well and they become a pulp. The final mixture should not be watery, it should be thick and sticky.

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    When the mixture is ready, add the cooked rice to it and mix well. Garnish with curry leaves and coriander leaves.

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    Serve hot with pickle, pappad and salad.

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