This is an easy way to make plain rice a little more interesting with only a little bit of extra work. The tomato juice and turmeric give it a beautiful orange color and the extra spices add depth to the flavor.
Ingredients 2 tomatoes or 1 cup of tomato juice 1 teaspoon turmeric powder salt to taste
• for the spice powder 2 teaspoons of oil 2 dried red chilies 1 teaspoon coriander seeds 2 tablespoons dried chickpeas (chana dal) 1 teaspoon dried urad dal 1/4 teaspoon fenugreek seeds 2 tablespoons grated coconut
• for tempering 1 tablespoon oil 1 teaspoon black mustard seeds 2 tablespoons broken cashews a few curry leaves, if available
1 large onion, chopped fine 1 or 2 green chilies, chopped fine
Method
- Cook the rice as you normally would.
- While the rice is cooking, fry the spice powder spices in the oil and grind to a fine powder.
- Puree the tomatoes and pour into a saucepan, or simply use tomato juice.
- Add the salt and turmeric powder and spice powder and cook over a medium heat until the tomato juice thickens a little.
- Heat the oil for tempering in a saucepan with a lid.
- Add the mustard seeds, cashews and curry leaves (if available.) Be careful as the mustard seeds will spatter.
- When the mustard seeds finish popping, immediately add the onion and chilies and cook until the onion is soft and golden.
- Add the rice and tomato juice mixture to the cooked onions. Mix well and serve.
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