Instant Tomato Bath (CSR Style)

Ingredients

• 500 g Sona Masuri rice (Short-grain rice preferred for South Indian dishes)
• 100 ml Sunflower oil (Safal brand recommended)
• 2 tbsp Ghee (For garnishing)
• 2 inch pieces Cinnamon stick
• 4 pieces Cloves
• 1 piece Star anise (Ananas flower)
• 4 pods Green cardamom (Elaichi)
• 1.5 tbsp Coriander seeds (Dhaniya)
• 1.25 tsp Cumin seeds (Jeera) (1 tsp for masala, 1/4 tsp for tempering)
• 6 pieces Byadgi red chillies (Dubby Byadgi) (Mild, for color and flavor)
• 1 inch piece Ginger (Roughly chopped)
• 6 cloves Garlic (Peeled)
• 3 pieces Green chillies (Adjust to spice preference)
• 1 cup Grated coconut (Fresh or frozen)
• 1 tsp Kasuri methi (dried fenugreek leaves) (Divided)
• 1 sprig Curry leaves
• 1 handful Mint leaves (Pudina)
• 2 medium Onion (Chopped)
• 1 cup Green peas (Fresh or frozen)
• 1 medium Capsicum (bell pepper) (Chopped)
• 4 medium Tomatoes (Chopped)
• to taste Salt
• 0.5 tsp Turmeric powder (Divided)
• 1 tsp Jaggery
• 1 handful Coriander leaves (Chopped, for garnish)
• 1 liter Water (For cooking rice)

Instructions

1. Soak the Rice

   Rinse the Sona Masuri rice 2-3 times until the water runs clear. Soak in water for 20 minutes.

   Time: PT5M

2. Prepare and Roast Masala

   Heat 1 tbsp oil in a frying pan. Add cinnamon, cloves, star anise, cardamom, coriander seeds, 1 tsp cumin seeds, Byadgi chillies, ginger, garlic, and green chillies. Roast on medium heat until aromatic (about 3-4 minutes). Add half of the grated coconut and 1/4 tsp turmeric powder. Continue to roast until coconut is golden and fragrant (2-3 minutes).

   Time: PT7M

3. Grind the Masala

   Let the roasted mixture cool for 2 minutes. Transfer to a mixer grinder and grind with a splash of water to a smooth paste.

   Time: PT4M

4. Prepare the Tempering

   Heat remaining oil in the pressure cooker. Add curry leaves, kasuri methi, and 1/4 tsp cumin seeds. Sauté for 30 seconds until fragrant.

   Time: PT2M

5. Sauté Vegetables

   Add chopped onions and mint leaves. Sauté until onions are translucent and slightly golden (about 3 minutes). Add green peas and chopped capsicum. Sauté for another 2 minutes. Add 1/4 tsp turmeric powder.

   Time: PT5M

6. Add Masala and Tomatoes

   Add the ground masala paste. Sauté for 2-3 minutes until oil starts to separate and the masala is fragrant. Add chopped tomatoes and salt to taste. Cook until tomatoes soften and mixture thickens (about 3 minutes).

   Time: PT6M

7. Add Water and Jaggery

   Add 2 rice-bowl measures (about 1 liter) of water and 1 tsp jaggery. Stir well. Bring to a boil.

   Time: PT3M

8. Drain and Add Rice

   Drain soaked rice in a strainer. Add rice to the boiling mixture. Stir gently to combine.

   Time: PT2M

9. Pressure Cook

   Close the pressure cooker lid. Cook on medium heat for 2 whistles (about 8 minutes). Turn off heat and let pressure release naturally for 5 minutes.

   Time: PT13M

10. Garnish and Serve

    Open the lid, fluff rice gently. Drizzle ghee and garnish with chopped coriander leaves. Serve hot.

    Time: PT3M

11. Cleanup

    Wash all used utensils, cooker, pan, grinder, and chopping board.

    Time: PT10M

Nutrition Facts

Calories

340

Protein

6g

Carbohydrates

65g

Fat

7g

Fiber

4g