Rice Dishes Recipes - Tomato and Coconut Rice Recipe

Ingredients

• 225g/8 oz/1 cup long-grain rice

• 600ml/1 pt/2 1/2 cups water

• 4 tomatoes, skinned and chopped

• 2.5ml/1/2 tsp ground turmeric

• salt

• 2 onions, finely chopped

• 2 green chilies, finely chopped

Masala

• 10ml/2 tsp oil

• 5 dried red chilies

• 15ml/1 tbsp yellow split peas

• 5ml/1 tsp split black beans

• 1.5ml/2 tsp fenugreek seeds

• 2.5ml/1/2 tsp asafetida

• 15ml/1 tbsp desiccated (shredded) coconut

Seasoning

• 30ml/2 tbsp oil

• 10ml/2 tsp ghee

• 5ml/1 tsp mustard seeds

• 30ml/1 tbsp peanuts

• 2-3 curry leaves

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Method:

1. Cook the rice in boiling water for about 10 minutes until tender. Drain and leave to cool. Puree the chopped tomatoes then strain the juice into a pan with the turmeric and salt and simmer over a low heat until the juice thickens. Heat the masala oil and fry the masala ingredients until slightly darkened. Grain to a fine powder then add to the tomato juice. Set aside.

2. Heat the seasoning oil and ghee and fry all the seasoning ingredients until the mustard seeds start crackling. Add the onions and chilies and fry until golden. Add the rice and tomato juice, mix well and heat through before serving.