Tomato Rice In Kerala Style

Ingredientsfor 2 servings

• 1 cup Basmati rice — drained, soaked in water for 15 minutes and
• 200 g Tomato collect 1 cup of tomato puree
• 2 small Cinnamon Karugappa
• 3 nos Cloves (Grambu)
• 3 nos Cardamom (Elakka)
• 3/4 cup Coconut — grated
• Ginger a small piece — ground
• 5 nos Garlic — ground
• 2 nos Green chillies — slit
• 2 tbsp Ghee
• 1 nos Onion — finely sliced
• Cashew nuts, as needed
• Curry leaves, a few
• Salt, to taste
• 1 nos Onion — finely sliced
• Coconut oil, to taste
• Coriander leaves Few — chopped

Preparation

1. Step 1

   For preparing Tomato Rice In Kerala Style, first cook the tomatoes in boiling water for a few minutes until the tomatoes are soft.

2. Step 2

   Remove the outer skin of the tomatoes and crush the tomato pulp in a liquidiser to extract 1 cup of tomato puree.

3. Step 3

   Add 1 cup water to grated coconut and blend in a mixer to extract 1 cup of coconut milk.

4. Step 4

   Add coconut milk to tomato puree and heat. Keep this mixture aside.

5. Step 5

   Heat ghee in a wide bottomed vessel and cook cinnamon, cloves, cardamom and cashew nuts. cook for a few seconds.

6. Step 6

   Add onion and green chillies and cook until the onion has softened.

7. Step 7

   Add ground ginger and garlic and fry for a few minutes.

8. Step 8

   Stir in drained basmati rice and fry for a few minutes. Add previously prepared tomato coconut mixture and required salt.

9. Step 9

   Cover with a lid and cook in low heat until the rice is done and water has evaporated completely.

10. Step 10

    For garnishing tomato rice in kerala style, fry onion in oil to a golden brown color and scatter on top of rice.

11. Step 11

    Tomato rice in kerala style is ready and serve with chopped coriander leaves on top.

12. Step 12

    Tips:- 1)For maintaining accuracy, use the same cup for measuring rice and coconut milk.