Ingredients
Rice (arisi) - Ponni or basmati 3/4 - 1 cup
Tomato (thakkali) - 3-4 tomatoes chopped into small pieces (2-3 cups)
Onion (vengayam) - 1 red onion chopped into small pieces (2 cups)
Green chillis (pachai milagai) - 3-4 chopped finely
Oil (ennai) - 1-2 tablespoons
Cilantro (kothamalli ) - 7-8 leaves
Salt (uppu) - 1/2 teaspoon ( add to taste)
Mustard (kadugu) - 1 teaspoon
Urad Dhall (ulutham paruppu) - 2-3 teaspoons
Channa Dhall (kadala paruppu)- 1-2 teaspoons
Lime juice (elumicham pazham saaru)- 3-4 teaspoons ( add to taste)
Asafoetida (perungayam) - 1/4 teaspoon
Turmeric powder ( manjal podi) - 1/2 teaspoon
Kari powder (kari podi) - 1.5 -2 tablespoons
Curry leaves ( karuveppillai) - 5-6 leaves chopped finely
Heat oil in a deep pan. Add Asafoetida, channa dhall, urad chall and mustard and let it pop. Add the green chillies and saute it for a minute. Add the onions, turmeric powder, curry leaves and saute the onions till it turns golden brown. Add the tomatoes, mix it well and close with a lid and let it cook for 5-7 minutes with occasionally stirring. Add Kari powder, salt and mix it well. Substitute with sambhar powder if you don't have time to make Kari powder.
Turn down the heat to low and leave on stove for 5 minutes.
Slowly add the cooked rice and mix it.
Before serving, add lime juice and stir it. Garnish with cilantro and serve with fried "Vadam"/Pappads.
Serving size: 2
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