Rice is a staple at every meal, well at least I try to make it.
If I am really really running behind with things then we will have bread. But I find nothing beats soaking your curry gravy up with hot hot rice.
Being Indian, there are many varieties one can cook rice, for example you can have plain rice, yellow rice, kichari, pulisadham and now I have come across another way on how to make rice, thanks to Madhur Jaffery’s cook books.
Tomatoe rice. The first time I made it, it didn’t out as a planned, but a few tweaks here and they and the outcome is tomatoe rice.
- 2 x cups cooked yellow rice.
- Raw cashew nuts.
- 50g x salted Simba peanuts.
- 1 x tsp Asafetida powder.
- 1 x tsp urad dhal.
- ½ x tsp mustard seeds.
- 1 x tsp grated ginger.
- Some curry leaves.
- ¾ x cup tomatoe puree.
- 1 ½ x cup water.
- 2 x green chillies, chopped.
- Salt to season.
- Heat some oil in a pot.
- Add the cashew nuts and peanuts and allow to toast till golden brown, remove from the pot and allow to drain on hand towel.
- Add the asafetida powder to the pot and give it a quick stir.
- Add the urad dhal and allow to cook till it changes colour.
- Add the mustard seeds and allow to cook till they start to pop.
- Add the curry leaves and quickly stir.
- Add the ginger and tomatoe puree, stir to mix everything.
- Add the water and allow to cook till the paste thickens.
- Pour this over the yellow rice and give it a good toss, so that the sauce coats the rice.
- Add the nut mixture and toss.