Essence of Life - Food
Essence of Life - Food


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  • Cuisine : South Indian
  • Course : Main
  • Spice Level : Medium
  • Difficulty : Easy
  • Serves : 3- 4
  • Author : SM
  • Preparation Time - 15-20 Minutes
  • Cooking Time - 10 - 15 Minutes
  • Raw Rice – 1 Cup
  • Onion - 1 No.
  • Tomatoes - 2-3 Nos.
  • Green Chillies –2 Nos.
  • Ginger - a Small Piece
  • Garlic - 3-4 Cloves
  • Dry Red Chillies - 2 Nos.
  • Turmeric Powder – 1/4 Tspn
  • Red Chilli Powder - 1 Tspn
  • Tamarind Paste - 1/2 Tspn (Optional)
  • Mustard - 1/4 Tspn
  • Bengal Gram Dhal – 1/2 Tspn
  • Curry leaves – 1 Sprig
  • Asafoetida - a Pinch
  • Oil – 2 Tbspn
  • Salt – To Taste
  • Sugar - A pinch


    METHOD :

    Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
    Mix the Rice with 1 Tbspn of Oil/Ghee and leave it aside.
    Finely chop Onions, Tomatoes, Ginger and Garlic.
    Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram Dhal, Dry Red Chillies and Curry Leaves.
    Sprinkle Asafoetida Powder and immediately add finely chopped Onions, Green Chillies, Ginger and Garlic and saute them until onions turn translucent.
    Add Turmeric Powder and Red Chilli Powder and fry them for a while in very low flame.
    Add finely chopped Tomatoes, along with Salt and a pinch of Sugar to it and mix well.
    Saute until tomatoes turn soft and well cooked.
    Add Tamarind paste to the above and mix well.
    Sprinkle few teaspoons of water if necessary and leave this in low flame until oil separates from the mix.
    Add the cooked Rice and mix it until well combined in a very low flame.
    Serve hot with any veggie dish of your choice, or simply serve it with Potato Chips/Appalam/Vadagam.

    NOTES :

    Can prepare this dish with par-boiled rice too.
    Cook the rice variety you are using, Al dente.
    Adjust the amount of green chillies and dry chillies to your preference.
    Gingelly (sesame) Oil would suit best for the dish.
    Adding tamarind paste is purely optional, the tomatoes I get here are not as sour as the ones in India, so my MIL suggested me this idea and it does total justice to Tomato Rice.
    Adjust the amount of tomatoes to suit your level of tanginess.


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