And
you know what’s the best part ? Our parents who incidentally are here
have added to the zing and there is gupshup galore. Chatting away to
glory we the four musketeers are also dunking down finger licking food
in truckloads. It is a recipe guaranteed for groaning weighing scales
and not so accommodating old jeans. But then who’s complaining ;) 

Amidst
these amiable times, mommy dearest is bombarded with culinary requests
varied. So i am either neck deep in piping hot mysore rasam one day or
the very hot n happening paneer mattar the other day. I so wanted to eat
one of my favorite comfort food – her simple but yum packed Tomato
Rice. It boasts of fuss free flavors and one happily purring tummy :D

The
spice in it is our quintessential sambhar powder and a smattering of
garam masala. Sambhar powder is nothing but a medley of coriander
seeds,red chilies,cumin seeds,bengal gram,fenugreek etc. The spice
powder is  store bought though it can be easily pulsed at home too. 



What’s in it :-


To temper :-

• Olive Oil – 2 tbsp
• Mustard Seeds – 2 tsp
• Cumin Seeds – 1 tsp
• Red Chilli – 3 (to taste)
• Garlic Pods (large) –  6 to 7 (finely chopped)
• Curry Leaves – a few

• Sambhar Powder – 2 tbsp
• Garam Masala – 1 tsp
• salt – to taste
• Turmeric Powder – 1/2tsp
• Cooked Rice – 2 cups

• Roasted Peanuts – a fistful (roughly pulsed)
• Coriander Leaves – few – chopped finely

Grind
the tomatoes and onions well and set aside. In a big kadai/pan, tip in
the oil and after it warms up let the mustard and cumin seeds sizzle and
crackle. Add the curry leaves and red chillis and saute it for a few
seconds. Dunk the chopped garlic and let its divine aroma waft all over.
Then tip in the ground paste. Let it simmer for a few minutes till the
rawness of the onions and tomatoes begins to evaporate.


Finally
tip in the sambhar powder, garam masala and turmeric powder. Saute well
and let the whole mix be on low flame till they come together and
thicken considerably. Take off flame and season it with salt to taste.


Add
the cooked rice to the mixture and combine it well. Garnish it with
coarsely pulsed peanuts and coriander leaves. Serve hot with choice
accompaniments.