Traditionally, a shorter grain rice might be better for this dish, but I used Basmati. Either way, this Tomato Rice with South Indian Seasoning is perfect; the rice is fluffy, and the added tomatoes make this dish juicy!
Ayurvedic Tomato Rice With South Indian Seasoning [Vegan]
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon asafetida
- 1 tablespoon freshly grated ginger
- 3 green cardamoms
- 2 - 3 cloves
- 1 2-inch stick cinnamon, broken
- 10-12 curry leaves
- 3 diced tomatoes
- Salt to taste
- 1/2 teaspoon turmeric
- 2 dried red chilies
- 1 cup of basmati rice
- 1/2 cup coconut milk (optional, if not using you can increase the amount of water in this dish)
- 13/4 cups of water
- 1/2 cup raw blanced peanuts
- 1/2 tablespoon chopped cilantro
- 1/2 tablespoon minced mint
- Heat the oil in a pan for about 30 minutes and add in the mustard seeds and wait until the seeds crackle.
- Quickly add in the cumin, asafetida and the ginger.
- Add in the green cardamoms, cloves and the cinnamon stick and stir well.
- Add in the curry leaves and the diced tomatoes and mix well.
- Stir in the salt and the turmeric and continue cooking the mixture stirring gently for 3 to 4 minutes until the tomatoes soften and begin to turn saucy.
- Gently add in the rice and stir well.
- Add in the coconut milk (if using) and the water and bring to a gently simmer.
- Cover and cook on medium low heat for 20 minutes.
- While the rice is cooking gently toast the peanuts until the peanuts turn a few shades darker and is aromatic. We tend to like a few darker brown spots while toasting but this needs to be done carefully as it is easy to burn the nuts.
- Remove the cover from the rice, you should have large fragrant reddish golden grains. Turn off the heat and stir in the peanuts and the cilantro and mint.
- Leave the rice covered for another 10 minutes before serving, this allows the moisture to get absorbed and the grains to swell into regal and separate perfection.