Tomato Rice

This is a easy to make lunch box recipe and I love the tanginess that the tomato lends to the recipe. Having this with Egg Roast is one of my favie dishes. But even a simple mango pickle makes wonders with this combination. Potato roast / eggplant fry / pappadam.. name it and I would bet that they would make a wonderful combination with tomato rice. We had it with Chettinadu style potatoes and paruppu vadai. A simple yet flavorful meal.

This method of making tomato rice is my mom's way and I have followed each and every step of her recipe.

~*What U Need*~
Boiled Rice - 1 cup
Tomatoes - 2 (Medium sized)
Onions - 2 (Small sized)
Garlic cloves - 5 / 6
Cashews – 5 to 6
Curry leaves – 1 sprig
Mustard seeds – 1 tsp
Urad dhal – 1 tbsp
Ginger (cut into thin slices) – 1 tsp
Green chilli – 1
Turmeric powder – ¼ tsp
Chilli powder – to taste
Coriander powder – 1 tsp
Salt – to taste
Hing powder – a pinch
Oil – 2 tbsp
Chopped Coriander leaves – 1 tbsp

How I Made it:
Chop the onions and tomatoes finely. Mince the garlic cloves finely.
Heat oil in a tawa. Add the mustard seeds and allow to splutter. Now add the curry leaves and urad dhal and fry till brown. Add the garlic cloves and ginger and fry well. Add the green chilli and sauté. Add the hing powder and fry for 1 minute.
Now add the onions and sauté till brown. Add the tomatoes and sauté till cooked well. When the onions and tomatoes have cooked well add in the turmeric, chilli and coriander powder and salt and combine well.
Cook for 3-4 minutes. Add the coriander leaves and mix well. Cool the mixture to room temperature. Meanwhile fry the cashews till brown in ghee / oil. Toss the rice in the tomato mixture and garnish with the cashews.


So thats it Folks...
With Love,

Signs off!!!