Tomato Rice ( தக்காளி சாதம் )

Tomato Rice  ( தக்காளி சாதம் )

Ingredients:

Raw Rice ( பச்சரிசி )  - 1 cup
Tomatoes ( தக்காளி )  -  4 ( big and ripen )
Onion (வெங்காயம் ) - 1
Garlic ( பூண்டு )  -  4 to 5
Ginger ( இஞ்சி )  -  1"
Green Chili ( பச்சை மிளகாய் ) - 2
Curry Leaves ( கறிவேப்பிலை )  - 1 twig
Coriander leaves  ( கொத்தம்ல்லி )
Mustard seeds ( கடுகு )  -  1/2 tsp
Split Urad Dhal ( உளுந்தம்பருப்பு )  -  1/2 tsp
Channa Dhal ( கடலை பருப்பு ) - 1 tsp
Red chili powder.( மிளகாய் தூள் )     -  1/4 tsp
Turmeric powder.( மஞ்சள் தூள் )  - 1/2 tsp
Sunflower oil or Sesame oil.( எண்ணெய் ) - 4 tbsp
Salt to taste ( உப்பு தேவைக்கேற்ப )

Steps:
Rinse and drain water from uncooked rice. Add 2 cups of water n cook rice. Add a tablespoon of sesame oil and let it cool.
Slit the chilies lengthwise. Fine chop the ginger. Peel and slice the garlic and the onions. Fine chop the tomatoes.
In a heavy bottom pan, add 3 tbsp oil.
When it is hot, add the channa dhal first followed by mustard and urad dhal. As it cracks, toss in finely chopped ginger and slit green chilies. Add in the garlic and onions. Saute for a minute.
And salt, turmeric powder and chili powder followed by chopped tomatoes.
Cook on a medium flame for 5 to 7 min.
When all the ingredients are uniformly cooked , switch off the flame.Add finely chopped coriander leaves and leave aside to cool.




Scoop out 2 spoons of this mixture and add to the boiled rice. Mix well.
Adjust the quantity of the mixture according to the taste bud.
Serve the tomato rice with any stir fried vegetable as side dish.

My Notes:
The above measurement holds good for 2 persons' lunch.
My son commented that he can gauge the ingredients that goes in the dish but was doubtful of the proposition. I thought, shall post the recipe with the correct amount for a cup of rice.

But it shouldn't be a bother if the prepared tomato mixture is in excess.
Below are the few ways I use the extra mixture / gravy ( but remember to refrigerate )
It is an excellent spread for a toast, a side dish for curd rice or dosai.
It can also be used as a base for your vegetable fry or curry.

I made extra so as to use that for my bitter guard stir fry.

I had used the small finger sized bitterguard.

Slit the bitter guards lengthwise, take out the seeds. Scrub little salt and turmeric on the inner side and keep it aside for a few minutes. This helps to reduce the bitterness.
Steam the bitter guard or boil in water. Remove and cool.
In a heavy bottom kadai, add 2 teaspoons of oil. Add the required tomato mixture and the boiled vegetable and saute for 2 to 3 minutes.
Since the tomato mixture has all the ingredients ( onion, garlic, chili,  tomato etc..) this is easy cooking.
Add half teaspoon of garam masala powder if you feel to make it spicier.
Tomato rice and the bitter guard is a great combination. The tangy rice and the slightly bitter and spicy vegetable :)

Instead of bitter guard, boiled potato cubes / steamed brinjal slices / mushrooms or any vegetable of your choice can be used.