- Boiled rice-1 cup(250 ml)(Cooked)
- Onion-1 cup(finely chopped)
- Garlic-8 cloves(finely chopped)
- Red chilly-2
- Chilly powder-1 tsp
- Salt-To taste
- Oil -To cook
- Mustard seeds-1/4 tsp
- Urad dhal-1/4 tsp
- Curry leaves
- Channa dhal-1/2 tsp
1.Cook rice and fluff it up with a fork and set it aside.
2. Add the tomatoes in boiling water and let them boil until the skin splits.
3.Cool the tomatoes and peel the skin.
4.Add tomatoes,red chilly and grind into a fine paste
5.Ina kadai heat oil and temper with the above mentioned items.
6.When tempering is done,add the chopped onion and garlic and saute until they become soft.
7.Now add the tomatoes+red chilly paste and saute them
8.Add salt and red chilly powder and sprinkle some water.
9.Let it boil and turn into a thick paste perfect enough to mix with rice.
10.Cool the mix and add it to the rice.
11.Mix it evenly and garnish with coriander leaves.
The rice should be non sticky.So add water accordingly when you boil rice.
Choose ripe tomatoes .
The oil will float above when the paste thickens.Stop cooking at that point.
You can also add turmeric powder and a pinch of hing in step 6.