|1.||Cooked rice 2 cups|
|2.||Oil 1-and-1/2 tablespoons|
/ sweet tomatoes 4
|5.||Mustard seeds 1/2 teaspoon|
|6.||Groundnut 1 tablespoon|
|7.||Channa dal 1 teaspoon|
|8.||Urad dal 1 teaspoon|
1/4 teaspoon, chopped
Read more about the Health Benefits of Ginger in the blog.
|10.||Jeera / cumin 1/2 teaspoon|
|11.||Garlic cloves 5-6 (optional)|
|12.||Green chili 1|
|13.||Turmeric powder 1/4 teaspoon|
|14.||Hing / asafoetida 2 pinches|
|15.||Vangibath powder 2 teaspoons or to taste|
|16.||Coconut gratings 1 tablespoon|
|17.||Coriander leaves, chopped, 1 tablespoon|
|18.||Curry leaves 2 sprigs|
|19.||Sugar 2 pinches|
|20.||Salt to taste|
Chop the onions and
green chili. Keep
Chop the tomatoes into small pieces.
flame to low.
Heat oil in a utensil.
mustard seeds when the oil becomes hot.
ground nut and chana dal. Mix.
jeera and urad dal.
Fry till any one of the dal turns to golden brown.
curry leaves and hing. Mix.
chili, onions, garlic, ginger and sugar.
Fry till the onions turns to light golden brown or till these are soft.
tomatoes, turmeric powder, vangibath
powder and little salt.
Cook till the tomatoes become soft and the oil separates at the edges.
coconut gratings and coriander leaves. Mix.
Switch off the stove.
The seasoning is ready.
rice and salt. Mix.
Heat the rice till it is warm or hot. Ensure the rice does not become too hot, as it will lose some taste.
Tomato rice is ready.
|TIPS||How to Prepare Tomato Rice|
you do not have vangibath powder use:
- any sambar powder / huli powder
- chili powder and coriander powder.
NOTE: Using vangibath or other powder mentioned above is not mandatory. You can cook the tomato rice using green chilies also. However, the rice will be tastier with any of the above powders.
a few drops of lemon juice for more taste.
you wish to give a sour tinge to the rice, add
1 sour-variety tomato.
keep aside a tablespoon of
seasoning before mixing it with the rice, so you can add this extra
seasoning if required.