TOMATO RICE

INGREDIENTS:

Sona Masoori Rice	1 cup
Tomatoes	3 medium chopped
Onion	1 small finely chopped
Salt	To taste
Turmeric powder	¼ tsp
Red chili powder	¼ tsp
Kootu powder	1 tsp
Asafetida	A pinch
Oil	2 tbsp
Mustard seeds	¼ tsp
Urad dal split	¼ tsp
Curry leaf	1 sprig
Coriander leaves	2 tbsp chopped
Cashew nuts	8-10

METHOD:

• Wash the sona masoori rice thoroughly.  Cook the rice along with 2 cups of water in pressure cooker for 3 whistles. Alternatively cook the rice in a rice cooker. Once the rice is cooked, cool down the rice by spreading on a plate.
• In a pan, heat 1 tbsp oil and add cashew nuts. Roast the nuts till golden brown. Then take out from oil and keep aside.
• In the same pan, add the remaining 1 tbsp oil and heat. As oil heats up, add mustard seeds, urad dal, and curry leaves.
• Once the seeds splutter, add asafetida and then finely chopped onions. Saute until the onions turn translucent.
• Add chopped tomatoes, salt, turmeric powder, red chili powder and kootu powder. Saute until the tomatoes are mushy and oil separates from the sides.

• Add the cooked rice and mix well. Take care not to break the rice grains. Also check for seasoning and add if needed.
• Add the roasted cashews and chopped coriander leaves. Give a good mix.
• Serve hot with any poriyal and papads.