Tomato Bath

Tomato Bath

 

Servings - 2 - 3

 

INGREDIENTS

Rice - 200 grams

Water - 500 milliliters

Coconut - 2 tablespoons

Dry red chili - 3

Cumin seeds - 1 teaspoon

Fennel seeds - 1 teaspoon

Coriander seeds - 1 teaspoon

Ginger - 1 1/2 teaspoons

Garlic - 2 teaspoons

Water - 35 milliliters

Ghee - 2 tablespoons

Green cardamom - 4 pods

Cinnamon stick - 1

Bay leaf - 1

Cumin seeds - 1 teaspoon

White lentils - 1/2 teaspoon

Cashews - 1 1/2 tablespoons

Curry leaves - 6 - 7

Onions - 50 grams

Tomato - 250 grams

Carrots - 35 grams

Green peas - 35 grams

Turmeric - 1/4 teaspoon

Salt - 1 teaspoon

Paprika - 1/2 teaspoon

Sambar masala - 1 teaspoon

Garam masala - 1/2 teaspoon

Water - 350 milliliters

 

PREPARATION

  1. In a bowl, add 200 grams rice, 500 milliliters water and soak for 15 minutes.
  2. In a blender, add 2 tablespoons coconut, , 3 dry red chili, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 1 1/2 teaspoons ginger, 2 teaspoons garlic, 35 milliliters water and blend it into a paste. Keep aside.
  3. Heat 2 tablespoons ghee in a skillet, add 4 pods green cardamom, 1 cinnamon stick, 1 bay leaf, 1 teaspoon cumin seeds, 1/2 teaspoon white lentils, 1 1/2 tablespoons cashews and stir for 2 - 3 minutes.
  4. Then, add 6 - 7 curry leaves, 50 grams onions and fry till translucent or until it turns golden brown in color.
  5. Now, add 250 grams tomato and mix it well.
  6. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
  7. Add 35 grams carrots, 35 grams green peas and mix it well.
  8. Cook for 5 - 7 minutes on medium heat.
  9. Add 1/4 teaspoon turmeric and stir well.
  10. Add 1 teaspoon salt, 1/2 teaspoon paprika, 1 teaspoon sambar masala, 1/2 teaspoon garam masala and mix it well.
  11. Then, add the soaked rice and mix it again.
  12. Cook for 3 - 5 minutes on medium heat.
  13. Now, add 350 milliliters water and mix it well.
  14. Bring it to a boil.
  15. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
  16. Open the lid and give it a nice stir.
  17. Cook for another 3 - 5 minutes on medium heat.
  18. Remove it from heat.
  19. Serve hot.