Wednesday 7 January 2015

Masala Tomato Rice (மசாலா தக்காளி சாதம்)

More often than not, we are left wondering how to use up the large quantity of rice left over from lunch, especially when we do not fancy an elaborate cooking. Good old curd rice or lemon rice is the obvious solution. Nonetheless, we can spice up the rice a bit to make it more interesting. Here’s the masala tomato rice (மசாலா தக்காளி சாதம்) recipe to tide over a situation like this!

Ingredients: (Serves two)
Raw rice – 1 tumblers or 200ml measure
Tomatoes – medium sized, 8 no, cut into small pieces
Sambar onions – 20 no, peeled and chopped
Oil – 1 tablespoon
Gingelly oil/ sesame oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Bengal gram dhal – 1 teaspoon
Fennel seeds or saunf – 1 teaspoon (optional)
Green chillies – 3-4 no, chopped (adjust to taste)
Turmeric powder – 1 teaspoon
Salt – to taste
Curry leaves – a few

For the masala powder:
Cloves – 2 no
Cardamom – 2 no
Cinnamon – ½” piece

Masala Tomato Rice (மசாலா தக்காளி சாதம்)
Method: Remove the cardamom seeds; roast cinnamon, cloves and cardamom seeds in a kadai for 30 seconds. Transfer to a bowl. Later powder the roasted ingredients finely using the mortar and pestle. Keep aside.

Wash the rice well and cook with 2 tumblers of (400ml) water in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, open the cooker and cool the rice in a wide mouthed vessel.

Soak shallots in water for 5 minutes, peel and chop them. Cut the tomatoes into small pieces and keep aside.

Heat oil in a kadai, add mustard and fennel seeds, and when they start to sputter, add urad dhal and Bengal gram dhal and fry till the dhals turn golden brown in colour. Add the chopped shallots. Fry till they start to brown. Now add the tomatoes. Cover and cook on low flame till tomatoes become pulpy and oil separates. Add turmeric powder, salt and masala powder. Mix well and switch off the stove.

Add the cooked rice and gingelly oil to the tomato masala and mix well. Your masala tomato rice is ready! Garnish with curry leaves and serve hot with pachadi and pappad. 

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