Step-by-step
1
firstly, in boiling water add 8 tomato and 10 dried red chilli.
2
boil for 5 minutes, or until the tomato softens and the skin separates.
3
cool completely, and grind to a smooth puree. keep aside. in a large pan heat ¼ cup oil and 2 tbsp ghee.
4
add 1 tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 1 bay leaf, 3 pods cardamom, 1 inch cinnamon, 1 star anise and ½ tsp hing.
5
also add 1 inch ginger, 4 cloves garlic, 1 chilli and 3 tbsp cashew.
6
saute until the cashew turns golden brown.
7
now add ½ onion and saute until the onions soften slightly.
8
keeping the flame on low, add ½ tsp turmeric, 1 tsp coriander powder and 1 tsp salt.
9
saute until the spices turn aromatic.
10
further add 2 tbsp mint, 2 tbsp coriander and saute well.
11
add in prepared tomato puree and cook well.
12
also add 1 tomato, 1 tsp salt and mix well.
13
cover and cook for 5 minutes or until the oil separates from the sides.
14
tomato rice mix is ready, cool completely and store in a glass jar refrigerated upto a month.
15
to prepare tomato rice, in a large bowl take 4 cup boiled rice and add 2 tbsp instant tomato rice paste. mix well.
16
finally, enjoy tomato rice with raita and papad.
Video
Notes
- firstly, make sure the tomato has to be well ripened, else the rice will not taste great.
- also, i have used dried red chilli for spiciness. you can replace it with chilli powder.
- additionally, if the tomatoes are not sour, then you can add tamarind extract along with the tomatoes.
- finally, tomato rice paste can be also carried on the journey as it stays good for a longer time.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/tomato-rice-recipe-thakali-rice/