Tomato Curd Rice

Curd Rice/Dhadojanam is one of the popular offerings to god in many festivals,this dish is very similar to our curd rice but we add little tadka to give an extra flavor to the simple curd rice.Many like me n my hubby dont like to have curd rice/dhadojanam unless served with a curry which makes to change the color n taste of the plain curd rice.For people like us I wana share this recipe...
My hubby experimented this recipe many times and used have it atleast twice a week when he was a bachelor and later he told me this recipe and from then I too liked this different taste of tomato curd rice.

Ingridents:

Rice:1cup(Boil it in 2.5 cups of water)

Tomato:2 big(finely chopped)

Onion:1/2(Thinly sliced)

Green Chillies-5-6

Cumin :1.5 spn

Mustard:1 spn

Chenna Dal:1.5 spn

Urad Dal:1 spn

Ginger:1 spn(Grated)

Curry Leaves:10 leaves

Hinge:1/2 spn

Salt:To Taste

Oil:3-4 spns

Beaten Curd:1.5 cups

Milk:1/2 cup

Chopped Coriander:2 spns

Procedure:

1.Put a pan on flame and add oil when hot add the cumin seeds n when they splatter add chenna dal,urad dal,mustard seeds ,hinge and fry till they turn golden brown color.

2.Now add curry leaves,chopped onion,slit green chillies and fry till onions becomes transculate.

3.When onions become transculate add the chopped tomatoes mix well and cover with a lid and cook till tomatoes become smooth n mashy.

4.Now add the cooked rice and mix well.Turn off the flame and now add the half cup of milk mix well and now add the beaten curd mix well and add the chopped coriander.

5.Serve it with as it is or serve it chilled.

Dont need any pickle to go with it.

Tips:

1.Use Milk instead of water this helps the dish to be fresh and tasty upto a day.When we use water to mix curd rice the dish may turn sour after few hours.

2.Dont mix milk and curd when the rice is hot this may spoil da dish as the milk may curdle.So make sure to add the milk when the rice is cool.