Tomato coconut rice

Name: Tomato coconut rice
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: For Coconut paste:; 2 tablespoons Coconut; 6 Green chillies; 1 inch ginger; 8-10 Garlic pods; To temper:; 1 tablespoon oil; 1 tsp Mustard seeds; 1 tsp Chana dal; 1 tsp Urad dal; Few curry leaves; 3 onion sliced; 6 tomatoes cubed(I like it Tangy); 1 cup rice; 2 cups water; As required Salt

DEEPIKAA SANKAR @cook_16727003

Anantapur, AP

#riceisthebest

DEEPIKAA SANKAR @cook_16727003

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Ingredients

30 minutes

2 people

For Coconut paste:
2 tablespoonsCoconut
6Green chillies
1 inchginger
8-10Garlic pods
To temper:
1 tablespoonoil
1 tspMustard seeds
1 tspChana dal
1 tspUrad dal
Fewcurry leaves
3onion sliced
6tomatoes cubed(I like it Tangy)
1 cuprice
2 cupswater
As requiredSalt

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Steps

30 minutes

1

Grind all the ingredients into a smooth paste with little water as shown in the pic.
2

Into a cooker add oil, mustard seeds, chana dal, urad dal and let it splutter. Now add in sliced onions and curry leaves. Once the onions are translucent add in the tomatoes.
3

Cook until the tomatoes are soft. Add in the grounded coconut paste. Cook until the raw smell goes off and the masala gets separated from oil as shown in the pic.
4

Add in the water and required amount of salt and let it boil. Add in the washed rice and give a stir and pressure cook it on high flame for 2 whistles. Allow the pressure to get released.
5

Fluff it up gently and allow it to rest for 30 minutes so the masala gets blended. It’s ready to be served hot.