INGREDIENTS
- 1½ cup Cooked rice
- 2 tbsp Oil
- 1tsp Cumin seeds
- 1 tsp Mustard seeds
- 1/4th tsp Hing
- 1 tbsp Arhar dal
- 1 tbsp finely chopped Ginger
- 2-3 finely chopped Green chillies
- 8-10 Curry leaves
- 3-4 whole Red chillies
- 4-5 Garlic cloves
- 1 chunk of Tamarind
- 5-6 Small onions
- 1 cup Tomato roughly chopped
- 1 cup Curd
- A few fresh Pomegranate seeds
- Salt (according to taste)
METHOD
Tomato chutney
Heat a pan.
Add 1 tbsp oil and allow it to heat.
Add the cumin seeds and a few curry leaves, garlic and onions and saute for 2-3 minutes.
Add the roughly chopped tomatoes and tamarind and a little salt.
Cook it well.
Cool it and blend into a smooth paste.
Tempering
Take a pan and heat it.
Add 1tbsp oil and let it heat.
Add mustard seeds and allow it to crackle.
Add hing and arhar dal.
Roast for a minute.
Add ginger, green chillies and chopped curry leaves.
Cook for a minute.
Add the whole red chilles.
Mix well and take it off the heat.
Take a big mixing bowl.
Add the cooked rice, curd and salt.
Mix well.
Add the tempering and mix well.
Serve the curd rice in a bowl along with tomato chutney.
Garnish with a few pomegranate seeds.
Serve as a meal.
Tomato chutney
Heat a pan.
Add 1 tbsp oil and allow it to heat.
Add the cumin seeds and a few curry leaves, garlic and onions and saute for 2-3 minutes.
Add the roughly chopped tomatoes and tamarind and a little salt.
Cook it well.
Cool it and blend into a smooth paste.
Tempering
Take a pan and heat it.
Add 1tbsp oil and let it heat.
Add mustard seeds and allow it to crackle.
Add hing and arhar dal.
Roast for a minute.
Add ginger, green chillies and chopped curry leaves.
Cook for a minute.
Add the whole red chilles.
Mix well and take it off the heat.
Take a big mixing bowl.
Add the cooked rice, curd and salt.
Mix well.
Add the tempering and mix well.
Serve the curd rice in a bowl along with tomato chutney.
Garnish with a few pomegranate seeds.
Serve as a meal.