• 2 cups raw rice (cook such that each grain is separate, add 2 tsps of oil to rice and combine)
• 4 ripe tomatoes, blanch, remove skin and puree
• 2 onions, finely sliced
• 1-2 green chillis, slit lengthwise
• large pinch turmeric pwd
• For spice pwd: Dry roast and make coarse pwd
• 4 dry red chillies, de-seed, tear
• 1 tbsp coriander seeds/dhaniyalu/dhania
• 1 tbsp bengal gram/senaga pappu/channa dal
• 1/2 tbsp urad dal/minapappapu/black gram dal
• large pinch fenugreek seeds/methi/menthulu
• 1/4 tsp asafoetida/hing/inguvva
• For seasoning/tadka/poppu:
• 1/2 tsp mustard seeds
• 12-15 curry leaves
• 2 tbsp roasted peanuts
• salt to taste
• 2 1/2 tbsps oil

Heat a tbsp of oil in a pan, add the tomato paste and cook till it forms a slightly thick paste (approx 10-12 mts).

Heat the remaining oil in a separate heavy bottomed vessel, add mustard seeds and once they splutter add the curry leaves, asafoetida and turmeric pwd and stir fry for a few seconds. Add sliced onions and green chillis and stir fry for 6-8 mts.

Add the tomato paste to the sauteed onions and combine. Add salt to taste and combine well.

Reduce heat, add the cooked rice, combine, sprinkle the spice mixture. Add the roasted peanuts and combine with the rice.

Serve hot with any curry of your choice or with just pickle, yogurt and appadam.