Tomato rice

August 23, 2008 at 2:54 pm 1 comment


Tomatoes  : 250 gms  ( 4 big size )
Rice : 2 cups
Green chilli : 2 or optional
Onion : 1  medium size
Green peas : 1/4 cup
Ginger garlic paste : 1 teaspoon
 Coriander powder : 1 teaspoon
Vegetable oil : 2 table spoons
urad dal : 1 tsp
Red chilli ; 2
Mustard seeds : 1/4 tsp
Cumin seeds : 1 /4 tsp
Curry leaves : 10 or optional
CIlantro ; few
 Roasted Cashew nuts: few

Preparation :
1 . Boil the tomatoes for 5 to 10 minutes. When tomatoes become tender. Keep it aside for cooling. Mash them tomatoes and add 4 cups water to become tomato juice.

 1 . Heat oil  in a wide bowl  or pressure cooker. When the oil is hot add  broken red chilli, mustard seeds, cumin seeds and let it to crackle. Add urad dal, curry leaves and fry for a minute. Add ginger garlic paste, green chilli, onion and fry under low flame until the onions turn light golden color. Add four cups tomato juice, salt and coriander powder with rice. Mix well and cover with lid, to cook in medium flame. When rice reaches the tenderness you desire. Turn off the heat. Keep it aside for 4 to 5 minutes.

Keep tomato rice in a serving dish, decorate with cilantro leaves and cashew nuts. Serve hot with mint chutney.

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Entry filed under: Uncategorized.

Coconut chutney Semia, moong dal payasam

1 Comment Add your own

  • 1. MAHIMA  |  November 21, 2011 at 7:54 am

    WANT TO LEARN RECIPES

    Reply

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