Tomato rice/ pulao

Today marks 8 years since Appa passed away! I still remember how the whole day felt normal when I spoke to my amma twice that day both times missing talking to appa since amma was not around appa. I generally never called on my appa’s number. I always called amma & spoke to appa. For many years in between, I never spoke to my appa & amma on an every day basis. I spoke to them every 2-3 days once. But ever since my appa passed away, I make it a point to call my mom everyday. I carry a regret of not talking to my dad that day & that day changed my perspective on a lot of things including the value of life & relationships to a completely different level. My mom & I still end up arguing about various things but even amidst all that, she’s my no 1 & I am her no 1 too. She is here with me today in Dubai and as always with every year, I have no clue if I should proactively talk to her about the day or just leave it hoping she would’ve forgotten the day. However, I do know that if I haven’t forgotten the day she surely hasn’t and is just choosing not to talk about it with me cos she knows both of us will break down. She’s a strong woman, that one. However, deep down, she’s a softie (borrowing your term Hari :)).

My dad was an awesome cook (have mentioned that in many blog posts). Yet another regret I carry is not discovering the level of love I have for cooking back then when I could have documented/ jotted down some of my favourites of his. I will still just drool thinking about his vendakkai & channa soup I think :D. Anywho, Tomato rice/ pulao was one such. He made it a certain way that was sooooooooooo yummy and my mil’s this version of it comes closest to it. I have been to learn and blog this for a while & finally got around to making it. So yayyyy for that.

This recipe literally comes together in 15 mins, flavourful yet subtle. Perfect for a week day lunch or a quick dinner.

Anywho appa, I am pretty sure you are happy where you are chilling with your family & buds up there and having a coffee along with a smoke (now that amma & I aren’t around you :D).

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Tomato rice/ pulao

Prep Time

5 mins

Cook Time

15 mins

 

Course: Main Course

Cuisine: Indian

Servings: 3 persons

Ingredients

• 2.5 cups cooked basmati rice
• 2 tsp refined oil
• 1/2 tsp mustard seeds
• 1 bay leaf
• 2 nos cloves
• 2 piece cinnamon (1 inch)
• 1 tbsp full urad dal
• 1 tbsp kadala paruppu/ channa dal/ split chickpea lentil
• 1/4 tsp turmeric powder
• 1 big onion
• 2 nos green chillies
• 3 medium tomatoes
• a handful coriander leaves
• salt to taste

Instructions

1. Preparation – Finely chop 1 big onion, 2 green chillies, a handful fresh coriander leaves and 3 medium tomatoes. Set it all aside.

2. In a kadai/ pan, heat 2t refined oil. Once hot, add 1/2t mustard seeds. Once it starts to splutter, add 1T urad dal, 1T channa dal.

3. Saute till urad dal, channa dal start to brown. Then add 1 bay leaf, 1 inch cinnamon stick, 2 cloves.

4. Saute till the lentils brown, the spices emanate all flavours, add onion.

5. Add 1/4t turmeric powder. Add 3 finely chopped tomatoes, some salt and mix everything together.

6. Let the mixture cook well on medium flame. Check & adjust salt at this stage. Just keep an eye to not burn the mixture.

7. Within 5-7 mins, the water will fully evaporate. At that stage, add finely chopped fresh coriander leaves.

8. Mix well. Turn off the heat.

9. Add cooked cooled down basmati rice. Mix with a fork. Check & adjust salt.

10. Serve alongside raita. So satisying!

Recipe Notes

1. You can add more green chillies if you want the rice to be more spicy.
2. You can add 1/2t garam masala if you want some extra masala/ briyani kinda taste. 

Stepwise pictures