This is a very simple way of making Tomato Rice, especially when we have to get ready the lunch box in the busy morning hours. I cook rice in my Microwave rice cooker. The rice grains do not stick to each other which is good for all kinds of Mixed rice recipes.
Ingredients
Rice – 1 cup
Tomatoes – 6 – (Red ripe juicy tomatoes – Chopped)
Onion – 1 medium (Chopped)
Mint leaves – handful
Curry leaves – 1 strand
Oil - 1 tablespoon
Mustard seeds – 1 teaspoon
Urud Dal – 1 tablespoon
Green Chillis – 2 (if its too hot)
Asafoetida
Turmeric Powder
Salt
Method:
Cook rice, separate grains and keep it aside.
Heat oil in a kadai and add mustard seeds, when it sputters, add the urud dal, When the urud dal turns slightly brown, add the green chillis. Add the onion and sauté until it turns translucent. Add the tomatoes and sauté until the tomatoes are cooked and blends with the onion. Now add the turmeric powder, asafoetida and Salt. Stir well. Add the mint leaves and curry leaves and salt and stir well. Reduce the heat completely and add the rice and mix gently until the white rice grain is not seen. Serve hot with chips/raitha.
Ingredients
Rice – 1 cup
Tomatoes – 6 – (Red ripe juicy tomatoes – Chopped)
Onion – 1 medium (Chopped)
Mint leaves – handful
Curry leaves – 1 strand
Oil - 1 tablespoon
Mustard seeds – 1 teaspoon
Urud Dal – 1 tablespoon
Green Chillis – 2 (if its too hot)
Asafoetida
Turmeric Powder
Salt
Method:
Cook rice, separate grains and keep it aside.
Heat oil in a kadai and add mustard seeds, when it sputters, add the urud dal, When the urud dal turns slightly brown, add the green chillis. Add the onion and sauté until it turns translucent. Add the tomatoes and sauté until the tomatoes are cooked and blends with the onion. Now add the turmeric powder, asafoetida and Salt. Stir well. Add the mint leaves and curry leaves and salt and stir well. Reduce the heat completely and add the rice and mix gently until the white rice grain is not seen. Serve hot with chips/raitha.
