Lunch is served - Tomato rice with onion raita and appalam
Ingredients
Rice, cooked, 1 cup
Tomato thokku, 2 tbsp
Sunflower oil, 2 tsp
Urad dal, channa dal, 1 tsp each
Freshly ground chilli powder*, to taste
Gingelly oil, 1 tbsp
Curry leaves (optional), for garnish
Cook the rice with just enough water so the grains separate easily.
Spread on a plate and allow it to cool.
In a kadai, heat the oil and fry the urad and channa dal till they turn golden. Keep aside.
Add a dollop of tomato thokku to the rice, along with a spoonful of gingelly oil and mix slowly with the tips of your fingers. Gradually work in the thokku to the rice till the rice turns an even red colour and the mixture is totally incorporated into the rice.
Just before serving, add the crunchy dals to the rice, garnish with the curry leaves and serve hot.
Serving suggestion: Serve hot with a cool raita and appalam (pic)
