Tomato Rice
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Tomato Rice

A quickie meal, with very few ingredients, most of which you will almost always have on hand.

Nirmala Prem

Ingredients

4-serving
  1. 2 Cups rice
  2. 1 onion , sliced .
  3. 2 tomatoes , diced .
  4. 3 green chilli , slit lengthwise
  5. 2 shallots , sliced finely
  6. 6 curry leaves
  7. 1/4 Teaspoon mustard seeds
  8. 2 Tablespoons sambar powder
  9. 1/8 Teaspoon turmeric
  10. 1/4 Teaspoon red chilli powder
  11. 3 - 4 Tablespoons ghee
  12. to taste salt ,

Method

20 mins
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    Wash the rice well, and soak in warm water.

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    While the rice is soaking, heat the ghee in a non-stick pan.

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    Add the mustard seeds to the hot ghee and let them splutter.

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    Now, add the curry leaves and shallots and let them cook for about 15 seconds, stirring.

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    Add the sliced onions, and turmeric powder. mix it around for about 30 seconds.

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    When the onions have become translucent, add the tomatoes and salt. stir them around for a bit till the tomatoes sweat down.

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    Now add the chilli powder and sambar powder. mix well and let the powdered spices cook (they should not smell raw).

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    Next, drain the rice well and add it to the pan. fry it nicely in the ghee.

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    Add four cups of water (rice to water ratio should be 1:2), bring to the boil.

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    Once boiling, cover and simmer gently for about 10 - 15 minutes, or till all the water is absorbed. the rice should be fluffy and cooked.

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    Take it off the heat, and let it rest in the pan (covered) for about 5 minutes.

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    Serve the tomato rice with fresh yogurt, papad and mango pickle.

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