Tomato Rice
Tomato Rice is a quick one pot meal loaded with tomatoes, warm spices and of course rice! Yu can make with uncooked rice or even with left over rice. Paired with raita, and some pickle on the side, tomato rice is a great meal for busy days.
Ingredients
- ¼ cup peanuts
- handful of curry leaves
- 1 green chili
- 1 inch ginger (finely chopped)
- 1 small red onion (6 oz, finely chopped)
- 3 red tomatoes (finely chopped ( about 6 oz each) (I also added some cherry tomatoes from my garden))
- 1 teaspoon black mustard seeds
- 1 teaspoon salt
- ½ teaspoon sugar
- 2 tablespoon Idli Podi
- 1 cup white basmati rice
- 2 cups water (you might need less water if you are using short grain rice)
- 1 tablepsoon ghee
- 1 tablespoon oil
Instructions
- In a wok at medium heat, pour the oil. Once it heats up, add the peanuts and half of the curry leaves. Fry intil crispy and then take it off to a bowl.
- To the same wok, add the ghee along with black mustard seeds, chopped green chili, chopped curry leaves and ginger. Stir for about 30 seconds.
- Scatter the red onion along with salt and cook it for couple minutes. Then add the tomato, sugar and stir. Cook for 5 minutes or until the tomatoes are soften.
- Add the Idli podi and mix it around.
- Then add the washed rice, along with the water and give it a stir. Bring it to boil then bring the heat to medium and let it simmer for about 15 minutes or until the rice it cooked. Do stir once or twice in between.
- Garnish the cooked rice with the fried peanurs and curry leaves.
- Serve warm with raita.
Notes
Please note that you might need more or less water based on the variety of rice you are using.