Tomato Rice

Heat cooking oil in a pan or kadai over medium heat until it shimmers. Ensure the oil is sufficiently hot before adding the mustard seeds.

Add mustard seeds to the hot oil and let them splutter and pop. Cover the pan briefly if needed to prevent the seeds from jumping out.

Add the freshly chopped tomatoes to the pan and stir well to combine with the tempered oil. Cook over medium heat, stirring occasionally, until the tomatoes begin to soften.

Add turmeric powder, red chili powder, and salt to the softened tomatoes. Stir thoroughly to evenly coat the tomatoes with the spices and cook until the oil begins to separate from the mixture.

Reduce the heat to low and continue cooking the tomato masala, mashing the tomatoes gently as they break down into a thick, saucy consistency.

Add the pre-cooked or parboiled rice to the pan and gently fold it into the tomato mixture, being careful not to break the rice grains. Ensure the rice is evenly coated with the spiced tomato masala.

Mix everything together over low heat, tasting and adjusting salt and chili powder as needed. Heat through until the rice is warmed completely and well combined with the masala.

Remove from heat and serve the tomato rice hot, accompanied by papad, raita, or pickle of your choice.