Rice – 2 cups (any long grained or fluffy white rice variety)
Water – 3.5-4 cups or enough to cook the rice
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Whole dry red chilies – 3
Curry leaves – a few
Onion – 6-8 small shallots or 1 small yellow onion, finely chopped
Tomato – 3, chopped
Green chilies – 1-2
Ginger-garlic paste – 1 tsp
Red chili powder – 1/2 tsp and coriander powder – 1 tsp; or sambar powder* – 1 1/2 tsp
Salt – to taste
Fresh cilantro leaves – for garnish (optional)
Roasted peanuts or cashew nuts – for garnish (optional)
Notes: * – Sambar powder adds a unique flavor to this rice. It is easily available at International grocery stores here. If not available, use a combination of red chili and coriander powders.
Yogurt – 1 cup
Cucumber – 1/2 cup, de-seeded and chopped
Carrot – 1/2 cup, chopped
Green chili – 1, chopped
Salt – 1/2 tsp
Prepare rice as usual. Fluff with a fork or spoon and keep aside.
Heat oil in a large pan. Add the mustard seeds, whole red chilies and curry leaves.
When the mustard seeds start sputtering, add the onions and green chilies, and saute till the onions are translucent.
Add the ginger and garlic paste and saute well till the raw smell is gone.
Add the masala powders and saute for a few seconds.
Add the chopped tomatoes and 1/4 cup water. Add salt to taste. Cover and let the tomatoes cook.
Open the lid and mash the tomatoes lightly with a spoon. The consistency should be that of a thick gravy so as to coat the rice well, but not too watery.
Add the cooked rice. Mix well, taking care not to mash the rice.
Garnish with the nuts and cilantro. Serve hot with raita or chutney.
Take the yogurt in a bowl and beat well with a fork or whisk. Use a couple of tablespoons of water to thin it, if desired.
Add the chopped cucumber, carrot and green chili and salt. Mix well and serve chilled.
Raita can be made with onions and tomatoes too.