Tomato Rice

During my school days, when guests used to come visiting us in erstwhile Madras during the summer holidays, one day used to be reserved as picnic day to vandaloor zoo and mahabalipuram. Amma used to make variety Rice (Chitranna) like Lime rice, Tamarind rice (puliyogarai), Brinjal rice, Coconut rice and for sure Curd rice parcel it in huge vats and take along water, pickle and poppadom / vadam. They tasted delicious! 

Tomato rice made a late entry into the list.

Ingredients:

Basmati rice - 1 cup, washed and soaked in water for 15 minutes

Tomato - 3 large

Onion - 1 medium (optional)

Green chilly - 1, chopped fine

Oil - 2 tbsp

Mustard seeds - 1 tsp

Dry Red chilli - 2, broken 

Curry leaf - 1 sprig

Salt to taste

Turmeric powder - 1 tsp

Chilly powder - 1 tbsp or more

Pepper powder - 1 tbsp

Cloves - 3

Cinnamon stick - 1 inch piece, broken into two

Coriander leaf for garnish

Method:

Boil the rice in ample water and drain when nearly done.

If you have the patience, blanch the tomato, remove skin, then puree. Otherwise just chop it, put into the blender and puree. 

Heat oil in a kadai with lid and splutter the mustard. Then add the red chilly and curry leaf.

Now add the cloves and cinnamon stick.

Into this add the onion and fry till translucent.

Now add the Tomato puree, salt, green chilly, turmeric powder, chilly powder and pepper powder. Mix well and cook covered till all the water gets nearly evaporated, but does not dry.

Mix in the rice and taste.

Keep covered for 15 minutes.

If your rice is not tangy, add some lime juice.

Garnish with coriander leaf and serve with something crunchy.