Spice level - 3.5/5
Source - Chef Kurma Das's recipe
What you would need -
Rice - 1 cup
Tomato - 4 large, finely chopped
Green chilly - 2 -3 (depending on their hotness), finely chopped
Curry leaves - 6 to 8
Mustard seeds - 1 tsp
Hing - a pinch
Oil - 1 tbsp
Salt to taste
For masala -
Dried red chilly - 4 small or 3 large
Coriander seeds - 1tsp
Chana dal - 1tbsp
Urad dal - 1 tsp
Coconut - 1 tbsp
Fenugreek seeds - 5 to 6 seeds
Oil - 1tsp
Cook the rice in double the amount of water.
Heat oil in a pan, add all the ingredients mentioned under For masala except, fenugreek seeds and coconut and saute till they get fragrant and the dals become darker in color. Now, add fenugreek seeds and coconut and saute till the coconuts are nice brown in color. Cool this mixture and then grind them.
Heat oil in a pan, add mustard seeds and when they start popping, add green chillies, curry leaves and hing and saute for a minute.
Next, add the tomatoes and let it cook till they become soft and mushy. Add little salt to speed up the cooking of tomatoes. Now, add the grounded masala, mix well and let it cook for few mins.
Finally add the cooked rice, mix slowly till all the rice grains are nicely coated with the tomato and grounded masala paste. Serve hot with some papad and raita.