Subtly spiced tomato rice, with flavours of coconut milk, mint leaves and very flavourful spices. Pairs with a simple onion or cucumber raitha. Recipe in English below:
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Ingredients:
Basmati Rice - 2 cups (soaked in water for 1 hour & drained)
Coconut milk - 1 cup (first press)
Cardamom - 5 nos
Cinnamon - 2 inches
Bay leaves - 2 nos
Coriander powder - 1 tsp
Red chilly powder - ½ tsp
Turmeric powder - ¼ tsp
Onion (sliced) - 1 no
Tomatoes (pureed) - 3 nos
Chopped coriander leaves - 2 tbsp
Chopped mint leaves - 2 tbsp
Green chillies - 3 nos (slit)
Salt
Ghee - 2 tsp
Oil - 2 tsp
Water - 3 cups
Method:
· Heat oil in a pan. When hot and not smoking, add whole spices - Cardamom, cinnamon, bay leaves and sauté.
· Add the sliced onions. Sauté. Cover and cook until soft.
· Add green chillies slit and cook.
· Add the tomato puree and salt and cook till raw smell fades.
· Add the spice powders - turmeric, red chilly and coriander powders and fold in.
· Cover and cook and wait for oil to separate and float on the top.
· Switch off the stove and pour the tomato gravy into your vessel that contains the drained rice.
· Pour coconut milk and water (1 cup coconut milk and 2 cups water). Mix well.
· Check for salt.
· Cook in a rice cooker till done.
· If using a pressure cooker, cook for 2 whistles and on low flame for 10 minutes after that.
Note:
· Garlic can be added if you like the flavour.
· The proportion of rice:water also depends on your rice that you use.
· Instead of basmati, seeraga samba or any rice can be used
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Негізгі бет தக்காளி சாதம் | Tomato Rice | Episode #22 | Rakesh Udan | Rakesh Raghunathan
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