Tomato Rice

INGREDIENTS:

Pre-cooked Rice 2 cups
Tomatoes 3-4 pureed or leftover Tomato Chutney 1 cup
Coconut 1/2 cup grated
Onion 2 medium, finely chopped
Ginger 1 inch grated
Oil 2 tbsp
Mustard Seeds 1/2 tsp
Urad Dal 1/2 tsp
Red chilis 1-2
Curry Leaves 1 sprig
Asafoetida (Hing) 1 pinch
Peanuts 2-3 tbsp
Coriander Leaves for garnish
Salt to taste

METHOD:

Serving size: 4-5

Dry roast the grated coconut until golden and aromatic.

Heat oil in a pan and add mustard seeds. When they splutter, add urad dal, onion, grated ginger, red chilis, curry leaves, and hing. Sauté until the onions turn translucent.

Add the leftover tomato chutney and cook for 2-3 minutes. Stir the roasted coconut and peanuts into the tomato chutney until well combined.

Add the cooked rice and gently toss. Garnish with coriander leaves and serve paired with papad, pickle, or raita.

NOTE:

In this recipe, I have used leftover tomato chutney. If using raw tomato puree, cook until the oil separates and the raw smell of the tomato fades away.

Comments

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