1 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). 2 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. 3 Add the tomato paste to the sauteed onions and combine. Add salt to taste and combine well. 4 Reduce heat, add the cooked rice, combine, sprinkle the spice mixture. Add the roasted peanuts and combine with the rice. 5 Serve hot with any curry of your choice or with just pickle, yogurt and appadam. Prep & Cooking: 40 mts Serves 4-5 persons . 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
