Tomato Rice and Cabbage Poriyal

There are way too many different versions of this tangy tomato rice. This version is a very simple one and is easy to make.

Ingredients:
Rice - 3 cups (cooked)
Tomatoes - 4 (small & ripe)
Onion -1 (chopped)
Ginger - 1 tsp. (chopped)
Garlic - 1 tsp. (chopped)
Red chili powder - ½ tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1 pinch
Cloves - 2
Cinnamon stick - 1 inch
Salt
Oil
Curry leaves - 5
Coriander leaves - 2 tsp. (chopped)

Method:
1. Grind the tomatoes in a blender and keep it aside.
2. Heat the oil and add the cloves and cinnamon.
3. Add the onions, curry leaves and fry till they change to a golden color.
4. Add the ginger and garlic and fry.
5. Add the ground tomatoes and sauté till the raw smell fades away and oil oozes out.
6. Add the red chilies, coriander and turmeric powders & salt and mix well.
7. Finally add the coriander leaves and remove the mixture from heat.
8. Add the rice and mix well.

Cabbage Poriyal

Ingredients:
Cabbage - ½ (shredded)
Green chilies - 3 (slit lengthwise)
Chana dal - 1 tsp.
Mustard seeds - ¼ tsp.
Urad dal - ¼ tsp.
Cumin seeds - ¼ tsp.
Curry leaves - 5
Coriander leaves - 2 tsp. (chopped)
Coconut - 1 tbsp. (grated)
Salt (to taste)
Oil

Method:
1. Heat the oil and add the mustard seeds, cumin seeds, urad dal and chana dal.
2. When the mustard seeds crackle, add the green chilies and sauté well.
3. Add the cabbage.
4. Cover and cook it for 7 minutes.
5. In between, sauté the cabbage.
6. Add salt & curry leaves.
7. When the cabbage is cooked, add the coconut & coriander leaves and mix well.

Posted in: Rice