Wash the rice well, and soak in warm water.

While the rice is soaking, heat the ghee in a non-stick pan.

Add the mustard seeds to the hot ghee and let them splutter.

Now, add the curry leaves and shallots and let them cook for about 15 seconds, stirring.

Add the sliced onions, and turmeric powder. mix it around for about 30 seconds.

When the onions have become translucent, add the tomatoes and salt. stir them around for a bit till the tomatoes sweat down.

Now add the chilli powder and sambar powder. mix well and let the powdered spices cook (they should not smell raw).

Next, drain the rice well and add it to the pan. fry it nicely in the ghee.

Add four cups of water (rice to water ratio should be 1:2), bring to the boil.

Once boiling, cover and simmer gently for about 10 - 15 minutes, or till all the water is absorbed. the rice should be fluffy and cooked.

Take it off the heat, and let it rest in the pan (covered) for about 5 minutes.

Serve the tomato rice with fresh yogurt, papad and mango pickle.