Roast Tomatoes & Onions :
Heat 1 tbsp oil in a pan and place halved tomatoes cut-side down. Add chopped onions and garlic, cover with a lid, and cook on low heat until the tomato skin softens and peels off easily.

Tempering (Tadka) :
Heat 1 tbsp oil in another pan. Add mustard seeds, cumin seeds, and curry leaves. Once they crackle, add turmeric powder, red chilli powder, and salt to taste.

Combine Masala & Rice :
Add the mashed tomato-onion mixture to the tempering and saute for a minute. Add the cooked rice and mix gently so the flavor coats every grain.

Serving :
Garnish and serve hot with a bowl of chilled curd (sprinkled with red chilli powder) and roasted papad.