Tomato Rice

I had a day off from work today and not much to do around the house. With most of the chores having been taken care of over the weekend, I decided to spend some time reading. I settled into my favorite spot on the couch with one of the books that I’d borrowed from the local library a couple of days back. A few hours later, it was time for lunch and I had to put something together very fast before hunger took over and I began eating anything in sight. So, I decided to make something that was quick, simple and tasty, something that I make every now and then with leftover rice- tomato rice.

Considering the amount of rice we consume, I’m really surprised that I don’t have too many rice-based dishes (except for this and this) on this blog.

I have listed the ingredients for the recipe in the order in which I had used them. The list looks like a long one and it probably is, but most of them are just common seasoning ingredients and spices that are used almost daily in most South Indian kitchens.

Ingredients:
For seasoning:
3 Tbsp ghee (clarified butter)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
A pinch of asafoetida
1 stick cinnamon
2-3 bay leaves
¾ tsp powdered cloves
4-5 garlic cloves, crushed and chopped
½ inch piece ginger, grated
4-5 green chillies, finely chopped
A sprig of curry leaves

Other ingredients:
1 large onion, thinly sliced
3 large tomatoes, cubed
3 Tbsp tomato paste
1 ½ tsp coriander powder
1 ½ sambar powder
4-5 cups, cooked rice
Salt as required

Method:
Heat ghee in a large pan. Add all the ingredients for seasoning followed by garlic, ginger and chillies. Fish out the cinnamon stick and the bay leaves.

Sauté onions, and then add tomatoes followed by coriander and sambar powders. Cover and cook till tomatoes turn mushy. Add the tomato paste and cook.

Add cooked rice to the pan and mix well. Serve hot with a raita or just plain yogurt, and pickle.