In recent days, due to hectic schedule hubby started to take lunch instead of having it in home. He prefer to have variety rice and he loves tomato rice. Since childhood tomato rice is not in my fav list.
But recently i too started liking it with potato fry or simply with egg.
Ingredients:
Tomato Rice Preparation Time : 15 mins | Cooking Time : 20 mins
- Rice - 1 cup
- Onion - 1
- Tomato - 3
- Garlic - 6 to 8 cloves
- Green Chilly - 1
- Red chilly powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Salt to taste
To Temper:
- Gingelly oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Urad Dal - 1/2 tsp
- Channa Dal - 1/2 tsp (Optional)
- Curry Leaves - 1 sprig
- Red chilly - 1
Cooking Instructions:
- Pressure cook rice separately with a tsp of oil. Allow it to cool for sometime. (If you add hot rice then while mixing it'll turn mushy)
- Chop tomatoes and onion. (If tomato is big then add 2 )
- Heat oil in a pan, add mustard seeds and allow it splutter. Add urad dal and once it turned golden brown, add curry leaves and red chilly.
- Add garlic and saute till it turn slightly brown. Add Onion and saute till translucent. Then add tomatoes.
- Add Green chilly, turmeric powder, red chilly powder and salt. Let it cook till the tomatoes turned mushy and raw smell goes.
- Once done turn off the stove, remove and store some for future purpose. Then add rice in the same pan and mix it gently. Add salt and oil if needed.
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