Tomato rice


Tomato Rice is Of South Indian origin, tangy Tomato Rice makes a great one-dish meal. Serve it with poppadums.Or You can use leftover cooked  rice and turn that into tomato rice for the next day


Ingredients:

• 4 cups cooked Basmati rice (you can also use leftover cooked rice)

• 5 large ripe tomatoes cut into cubes

• 4 tbsps  sunflower cooking oil or Olive oil

• 1 tsp mustard seeds  and few curry leaves and

• 2 tsp Uridh dhall
• 1 large red onion chopped fine

• 3  green chillies slit lengthwise

• 1" piece of ginger grated

• 6 peeled Garlic cloves
( You can add more if you like garlic and it has many medicinal benefits one of those is lipid lowering agent)

• 2 tsps coriander powder

• 1 tsp Tumeric powder

• 3 tbsp Chilli Powder

• 2 tbsp lemon concentrate for tangy taste

• Salt to taste and garnish with Chopped corriander


Preparation

First Cook the rice and keep it aside and if you are cooking in the rice cooker reduce 1/4cup of water


• Heat the oil in a deep pan and add the mustard seeds and green chillies.
  When they stop spluttering add the onion and fry till soft and lite brown add ginger and garlic mix well

• Add the coriander, Tumeric and Chilli powders, salt to taste and mix well.
   Cook on a low flame for 2 minutes, stirring frequently Once the mixture turns to deep red,

• Add the tomato and .Cook till the tomatoes turn pulpy.

• finally add lemon concentrate

• Turn off the fire and add the Cooked  rice. Mix well. Garnish with Corriander

 *You can also cook tomato rice  in the Rice cooker

After the tomato concentrate is made transfer to the rice cooker and add uncooked rice and water
but the first method is more tastier than the later one.