Tomato Rice Recipe South Indian, Thakkali Sadam | Tomato Bath

• Produce

  • 1/2 tsp Chilli, red powder
  • 3 Chillies, dried red
  • 3 Chillies vertically, green
  • 2 tbsp Coriander
  • 1 Onion, medium size
  • 3 Tomatoes, medium size

• Pasta & Grains

  • 1 1/2 cup Rice

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1 Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds/jeera

• Frozen

  • 7 Curry, fresh leaves

• Other

  • ½ tsp mix of chana dal and urad dal

Found on yummyindiankitchen.com

Description

Ingredients

• 1 tbsp oil
• ½ tsp cumin seeds/jeera
• ½ tsp mustard seeds
• ½ tsp mix of chana dal and urad dal
• 3 green chillies vertically slit
• 3 dried red chillies
• 7-8 fresh curry leaves
• 1 medium size onion, chopped
• 3 medium size tomatoes, chopped
• salt - to taste
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• 1½ cup rice( 200 gms approx...)
• 2 tbsp coriander leaves for garnishing

Directions

• Cook rice in 3 cups of water, a pinch of salt and rest the cooked rice aside for further use.
• Firstly, in a deep wok/kadai, add oil and heat it.
• Into it, add cumin seeds, mustard seeds and allow it to pop up.
• Add chana dal and urad dal, stir well.
• Add vertically slit green chillies and dried red chillies into it.
• Stir it up well.
• Add curry leaves and let them crackle.
• Add chopped onions, mix well.
• Add chopped tomatoes and mix up well.
• Add salt, red chilli powder and turmeric powder.
• Cook the tomato gravy well until soft, mushy and till oil oozes out from the sides.
• Add the cooked rice into the tomato gravy, mix everything well.
• Cook the tomato rice for about 2-3 minutes on low flame.
• Garnish with fresh coriander leaves.
• Serve hot.