Step-by-Step Instructions

1. 1.Heat Oil and Temper Spices

   Heat 3 tablespoons of oil in a pan. Once hot, add 1 teaspoon of mustard seeds and let them splutter. Add 2-3 dried red chilies and 1 sprig of curry leaves.

2. 2.Sauté Onions

   Add 2 finely chopped medium onions to the pan. Sauté until they turn light golden brown, which will give the gravy a good color.

3. 3.Add Ginger, Garlic, and Green Chilies

   Once onions are golden brown, add minced garlic and minced ginger. Sauté until the raw smell of ginger and garlic disappears. Then, add 2-3 chopped green chilies and mix well.

4. 4.Cook Tomatoes

   Add 2 finely chopped medium tomatoes to the pan. Mix well and cook until the tomatoes soften and mash into a thick, gravy-like consistency. Do not add water at this stage.

5. 5.Add Spice Powders

   Add 2 teaspoons of chili powder, 0.5 teaspoon of turmeric powder, 3 teaspoons of coriander powder, 1 teaspoon of pepper powder, and salt to taste. Mix all the spices thoroughly with the tomato mixture.

6. 6.Simmer with Water

   Add a small amount of water (about 1/4 cup) to the mixture to prevent the spices from burning and to help them cook through. Continue to cook until the mixture thickens and the raw smell of the spices is completely gone, forming a rich 'thokku' (thick paste).

7. 7.Add Coriander Leaves and Rice

   Stir in chopped coriander leaves. Turn off the heat. Add 1 cup of cooked rice to the pan.

8. 8.Mix and Serve

   Gently mix the cooked rice with the tomato masala until the rice is evenly coated and has a uniform color. Serve the traditional South Indian Tomato Rice. It tastes best when allowed to sit for some time.