Tuesday 23 September 2014

Tangy Tomato Rice

Tomato rice is an easy-to-make 'one-dish-meal'. It goes well with plain potato curry and onion raitha.  

Rice – 1 teacup (150ml)
Onions – 1 no, chopped
Tomato – 3 no, cut into small pieces
Red chilli powder – 1 teaspoon (adjust to taste)
Turmeric powder – ½ teaspoon
Salt – 1¼ teaspoon (adjust to taste)
Oil – 2 teaspoons
Mustard seeds – ½ teaspoon
Curry leaves – a few

Tangy Tomato Rice
Method: Heat oil in the pressure cooker, add mustard seeds and once they start to sputter add onion pieces. Fry till they become transparent. Add tomato pieces, turmeric powder and red chilli powder, and sauté for two minutes. Wash rice well and add to the cooker. Add 2¼ teacups (350ml) of water, salt and curry leaves. Mix well, cover the lid and cook on medium flame. Check if the steam escapes through the nozzle, and then place the weight. After the pressure builds up and the cooker starts to whistle, keep the fire on for 5 whistles. Switch off the fire. Wait for the pressure to subside and then open the lid. Mix the contents well and serve hot. 

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