Ingredients:

• Main:
• 1 cup – Rice ( cooked – matured boiled Rice ) Tomato- 2-3 (red & ripe)
• Tempering: 50 ml – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Urad Dal
• 1/4 tsp – Fenugreek seeds 6-7 leaves – Curry leaves
• 3-4 Cloves – Garlic (finely chopped)
• 1/2 tsp – Asafoetida
• 4-5 Shallots (or red Onions finely chopped or sliced)
• 2-3 dry Red Chillies
• Seasoning: 1 tsp – salt (according to taste)
• 1 tbsp – chilly powder
• 1/2 tbsp – Turmeric powder
• For garnish: Coriander, a handful
• 1 tbsp – groundnut/ cashews (sauteed) optional
• Ghee, optional

Method:

1. Pre-preparation:
2. This dish calls for rice cooked separately and then added to the thokku or tomato masala.
3. Ensure the rice is fluffy and not soggy else the final result might vary in terms of taste.
4. Preparation:
5. In a heavy bottom wok, add oil and let it heat.
6. To the heated oil, add the ingredients for tempering, ensuring the oil is not too hot and smokey, but just hot enough to extract the aroma from all the ingredients mentioned.
7. Add the seasoning. Once you get the spicy aroma of all the tempered ingredients, immediately add the chopped tomatoes.
8. Once the tomato is cooked and leaves oil in the sides of the pan add the rice and mix well till the rice is coated well with the tomato masala.
9. Garnish it with coriander and dry fruits or ghee.
10. Serve hot, as it is.

Recipe courtesy of Sify Bawarchi