Tangy & Spicy Tomato Rice

There are times when you end up having no idea what to cook and eat when your fellow flatmates are busy making some delicacies best known to them. Staying in an apartment with a bunch of unknown people has its perks. You are always on the lookout of what the others are doing, what they cook and eat, read or watch. The process is quite similar to a self-exploration adventure.

When in Bangalore or any other South Indian cosmopolitan city, and if you are a hard core foodie, you cannot miss out on having the local delicacies. The chances of having the authentic ones increases when you have a flatmate who loves cooking and feeding the others. And on one such occasion, when I had walked in late from work, J told me, “You don’t need to cook now! I am preparing Tomato rice and I will make some for you too.” This was the initiation of my interest in learning South Indian dishes and enjoying Tomato Rice whenever J, R and I meet over lunch. This is J’s recipe and I wholeheartedly give the credit of introducing me to the variety of delicacies apart from the regular Masala Dosa and Idli vada with Sambar.

Prepared By: J

Recipe Type: Main

Cuisine: South Indian Rice Variety

Serves: 3-4

Ingredients:

Rice – 2 ½ cups, soaked for an hour

2 large Onions – chopped

5-6 Green Chilies – Chopped

Ginger and Garlic – minced together

Garam Masala (whole)

7-8 Tomatoes – chopped

Curd – 2 tablespoons

Haldi - 1/2 teaspoon

Black pepper Powder – 2 teaspoons

Salt – as per taste

Refined Oil – for cooking

Water

Procedure:

1. Soak rice for at least an hour prior to cooking.

2. Chop onions and green chilis and keep aside.

3. Mince ginger and garlic together into a raw paste. Add a teaspoon of water if required.

4. In a pressure cooker, heat oil. Once the oil is sufficiently heated, add bay leaves and fry for about 30 seconds or until you start feeling the aroma.

5. Add chopped onions and ginger-garlic paste and fry for about 2 minutes.

6. Add chopped tomatoes and mix properly. Let it fry for about 3-4 minutes.

7. Add water, curd and black pepper powder and mix well. Let it cook for about 5 minutes.

8. Now, add soaked rice and mix properly.

9. Let the rice cook for about 5-7 minutes or for 2 whistles.

10. Check if the rice is cooked and has absorbed the water completely. If not, cook for another 1-2 whistles or until the rice gets cooked.

11. Serve hot with raita.