Serving size - 3 or 4
Preparation time - 10
Cooking time - 20 to 25 minutes
Tomatoes - 2
Finely chopped Onion - 1/2 (large)
Ginger garlic paste - 1 1/2 tbs (optional)
Garam masala - 1/4 tsp (optional)
Mustard seeds - 1/2 tsp
Urad dal - 1/4 tsp
Curry leaves - 1 sprig
Green chillies - 2
Turmeric - a pinch
Sambar powder - 1 to 1 1/2 tsp
Milk - 1/4 cup
Sugar - a pinch
Cilantro - few for garnish
Oil - 2 to 3 tbs
Salt - as required
- Heat oil in a pan, add mustard seeds and curry leaves. Once it splutters, add green chillies, urad dal, hing powder and onions with little salt.
- Add whole garlic and salute until onions turns transparent.
- Add turmeric powder and large sliced tomatoes with little salt. Salute and allow it to cook until the tomatoes are soft.
- Add sambar powder with required salt and mix well for 2 minutes. Add milk and sugar to the gravy. Allow it to cook in the medium or low flame until the gravy becomes thicker.
- The cooked rice should not be too hot. Allow it to cool.
- Add enough gravy to the white rice and mix thoroughly. If need, add little oil for taste.
- Garnish it with cilantro.
- Tomato rice is ready. Serve it with fryums or papad or raita.
- If you want additional taste, add garam masala.
- Instead of whole garlic, add ginger garlic paste in the step 2 and salute until its raw smell goes.