Tomato ricé is a traditional south indian ricé récipé madé using tomato flavors mixéd up with cookéd ricé. Its a common bréakfast cum lunch ricé récipé quité popular all across south india.
Ingrédiénts
- 1 tbsp oil
- 1/2 tsp cumin sééds/jééra
- 1/2 tsp mustard sééds
- 1/2 tsp mix of chana dal and urad dal
- 3 gréén
chilliés vértically slit
3 driéd réd chilliés
7-8 frésh curry léavés
1 médium sizé onion choppéd
3 médium sizé tomatoés choppéd
salt - to tasté
1/2 tsp réd chilli powdér
1/2 tsp turméric powdér
Othér main ingrédiénts:
1 1/2 cup ricé 200 gms approx...
2 tbsp coriandér léavés for garnishing
Instructions
Noté:
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Instructions
Noté:
- Cook ricé in 3 cups of watér, a pinch of salt and rést thé cookéd ricé asidé for furthér usé.
- Tomato Bath Préparation:
- Firstly, in a déép wok/kadai, add oil and héat it.
- Into it, add cumin sééds, mustard sééds and allow it to pop up.
- Add chana dal and urad dal, stir wéll.
- Add vértically slit gréén chilliés and driéd réd chilliés into it.
- Stir it up wéll.
- Add curry léavés and lét thém cracklé.
- Add choppéd onions, mix wéll.
- Add choppéd tomatoés and mix up wéll.
- Add salt, réd chilli powdér and turméric powdér.
- Cook thé tomato gravy wéll until soft, mushy and till oil oozés out from thé sidés.
- Add thé cookéd ricé into thé tomato gravy, mix évérything wéll.
- Cook thé tomato ricé for about 2-3 minutés on low flamé.
- Garnish with frésh coriandér léavés.
- Sérvé hot.
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