Tomato Rice       South Indian Recipe

First, rinse the rice under water until the water comes out clear. Now soak your rice in fresh water for 20 to 30 minutes, then drain & set aside.

Add ½ tsp mustard seeds to heated oil and allow them to cook until crackling. Next, add 4 to 5 fenugreek seeds (methi) & fry for a couple of seconds making sure you do not burn them.

After that, add add ⅓ cup chopped onions, ½ inch cinnamon stick, 2 green cardamom pods and 2 to 3 whole cloves.

Stir and sauté until onions are translucent. Add 1 ½ tsp ginger garlic paste, 6 to 7 curry leaves, & 1 chopped green chili (½ teaspoon chopped chillies)

Add 1 ½ tsp ginger garlic paste, 6 to 7 curry leaves, & 1 chopped green chili (½ teaspoon chopped chillies)

Stir, then continue to sauté until the aroma of raw ginger-garlic goes away, about some seconds.

Add ½ tablespoon of chopped mint leaves & ¼ cup chopped fresh coriander leaves (also known as cilantro).

Stir and sauté for one minute.

Add in 1 cup of finely chopped tomatoes.

Next, add ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp black pepper powder or crushed black pepper*, ½ tsp coriander powder and 1 tsp cumin powder.

Stir well to coat the tomatoes in the spices and sauté.

Cook until the tomatoes become soft and pulpy, and the oil begins to release from the sides.

Add the soaked rice and stir to combine.

Sauté the rice for a moment to allow it to soak in some of the toasted spice flavours.

Add 1¾ cup water. Add 2 cups water for more softer rice. For separate grains, add 1½ cup water.

Season with salt. Place the lid on top of the cooker.

Remove the lid and fluff rice with a fork.

Serve in a bowl with crunchy papads (also known as papadums or appalams), plain curd or flavored raita, and a garnish of fresh coriander leave