Step-by-step
1
firstly, in a large kadai heat 2 tbsp oil and roast 2 tbsp peanuts on low flame.
2
roast until peanuts turn crunchy, set aside.
3
in the hot oil add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin, pinch hing and few curry leaves.
4
splutter the tempering without burning.
5
now add 1 onion, 1 inch ginger and saute well.
6
also add 2 tomato and saute for a minute.
7
cover and cook until tomatoes turn soft and mushy.
8
further, add ¼ tsp turmeric, ¾ tsp chilli powder and 1 tsp salt. saute until spices turn aromatic.
9
add in 2½ cup cooked rice and mix gently.
10
cover and cook on low flame for 5 minutes or until flavours are absorbed.
11
add 2 tbsp coconut and 2 tbsp coriander. mix well.
12
finally, enjoy tomato chitranna with raita.
Video
Notes
- firstly, use leftover rice as it will be not sticky.
- also, reduce the amount of tomato and add lemon juice for tanginess.
- additionally, adding coconut is completely optional.
- finally, tomato chitranna recipe tastes great for lunch box or morning breakfast.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/tomato-chitranna-recipe-tomato-rice/