BM # 54
Week :2 , Day: 5
Theme: Indian States
Rice is a staple of South India. The South Indians eat rice with Sambar, Rasam, Curd and yet they make a variety of rice. They are the best when it comes to using the left over rice. The variety of rice that they serve is awesome, Lemon Rice, Tamarind Rice, Curd Rice are some of the rice I have already tried but it was Thakkali..ah Tomato rice which needed to be tried and here was my chance. They filled perfectly in this spread.
Recipe Source : Chandra Padmanabham
1 cup long grained rice
4 tomatoes, large
Salt to taste
1/2 tsp turmeric powder
2 green chillies, finely chopped
2 onion, finely chopped
2 tsp oil
6 dried red chillies
2 tsp coriander seeds
3 tsp sp, Bengal gram
1 tsp split black gram
1/4 tsp fenugreek seeds
1/2 tsp asafoetida powder
2 tbsp grated dried coconut
2 tbsp oil
1 tbsp ghee
1 tbsp mustard seeds
1 tsp split Bengal gram
3-4 tbsp peanuts
1 sprig curry leaves
Wash and soak the rice for 30 minutes.
Cook rice either in a rice cooker or boil the rice and cook.
Cool the cooked rice.
Make the spice powder
Add remaining ingredients for spice powder.
Fry over low heat, tossing gently, till dals and coconut turn golden and spices turn fragnant.
Cool and grind to make a fine powder.
Purée the tomatoes and strain.
Combine puréed tomatoes, salt and turmeric powder in a pan over moderate heat.
Let simmer for 8-10 minutes, till it thickens.
Add the prepared spice powder.
Heat oil and ghee for tempering in a frying pan.
Add remaining ingredients for tempering in the order given.
Fry over moderate heat, till mustard seeds splutter and dals turn golden.
Add green chillies and onions.
Saute for 5-7 minutes, till onions are golden.
Add cooked rice and tomato concentrate.
Mix gently, till well blended.