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Preparation
Time
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10 mins
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Cooking Time
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10 mins
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Serves - 3
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INGREDIENTS:
1.Leftover rice - 1 large bowl.
2.Onion-1nos medium sized , finely chopped.
3.Tomatoes-2 nos finely chopped.
4.Tamarind paste -1tbsp.
5.Curry leaves 7-8.
6.Chopped coriander leaves-1tbsp
7.Mustard seeds-1/4 tsp.
8.Turmeric powder -1/4 tsp.
9.Red chilli powder -1/2 tsp.
10.Salt -to taste.
11.Oil -1tbsp.
METHOD:
Heat oil in a kadai. When it is hot enough, add
mustard seeds, when they crackle add curry leaves, fry for a few seconds.
Now add onions, fry till translucent.
Add salt and chopped tomatoes, mix well.
Add red chilli powder and cook till the tomatoes
are mushy. Add coriander leaves and tamarind paste.
Mix well and check for seasoning.
Now mix the rice with this tomato mixture well.
Allow to rest for 2-3 mins on low flame. Serve hot with with pickles and
papad.
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