Andhra Tomato Rice with Papad and Curd

Ingredients

• 1.5 cupcooked rice (short grain or sona masoori)
• 2 piecetomato
• 0.5 pieceonion
• 1 piecegreen chilli
• 10 piececurry leaves
• 0.5 tspmustard seeds
• 1 tspchana dal (split chickpeas)
• 0.5 tspurad dal (split black gram)
• 2 piecedried red chilli
• 0.25 tspturmeric powder
• 0.5 tspred chilli powder
• 0.5 tspcoriander powder
• 0.75 tspsalt
• 1.5 tbspoil (sunflower or vegetable)
• 1 tbspfresh coriander leaves
• 1 pieceplain papad (urad dal papad)
• 0.5 cupplain curd (yogurt)

Method

1. 1

   Finely chop the onion, slit the green chilli lengthwise, and roughly chop the tomatoes. Make sure your cooked rice is spread out and not clumped — if freshly cooked, spread it on a plate to cool slightly.

2. 2

   Heat oil in a kadai or pan over medium heat. Add mustard seeds and let them splutter, then add chana dal and urad dal and fry for 30 seconds until they turn light golden.

3. 3

   Add the dried red chillies (broken in half) and curry leaves — stand back as they will splutter. Stir for 15 seconds.

4. 4

   Add the chopped onion and green chilli and sauté for 3–4 minutes until the onion softens and turns translucent.

5. 5

   Add the chopped tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook on medium heat for 5–6 minutes, stirring occasionally, until the tomatoes break down completely into a thick, pulpy masala and oil begins to separate at the edges.

6. 6

   Reduce heat to low, add the cooked rice, and gently fold it into the tomato masala until every grain is coated evenly. Cook for 1–2 minutes, tossing gently so the rice doesn't break. Taste and adjust salt.

7. 7

   Turn off the heat and garnish with chopped fresh coriander leaves.

8. 8

   Roast the papad directly over a gas flame, turning with tongs every few seconds until it puffs and gets light golden spots all over (about 30–40 seconds). Alternatively, microwave for 30–40 seconds.

9. 9

   Serve the tomato rice hot on a plate alongside the crispy papad and a small bowl of plain cold curd.