TAKAALI PONGAL / TOMATO RICE serves 3

Ingredients
Translation

Tomatoes - 3 if big , 5 if small
Green chilli - 2
Big onion - 1
Ginger (inji) - small nellikaai size
losan ( poondu, garlic ) - 7 nos urithathu
kasa kasa - 1 small spoon
sombu - 1 small spoon
milaga podi - 1 full small spoon
dalda - 1 normal spoon
puthina - 2 - 4 leaf (optional)

Preparation

1. soak the rice in water for 10 minutes.

2. inji, poondu, gasagasa, sombu, put all these items in mixi and keep aside ( thaniyaaga vaithuk kol).

3. In the oil fry onion, green chilli, then fry (inji, poondu, sombu, gasa gasa ) paste ( mixiyil adithathu )

4. after getting fryed the above ,squeeze tomatoes and fry , then put milaga podi, puthina if you have put, and add salt, finally you ll get a reddish gravy.

NOTE : For 100 gms rice, pour 200gms of water, for 2 persons, 200 gms of rice ll be needed, so pour 400gms of water, see the below notes for the type of rice.

5. Pour water, pour lemon juice (optional),after water getting boiled pour rice (which has been kept soaked for 10 mins, drain it well, so that no water should be there in rice, because water level is important in tomato rice, more amout of water ll leave the rice boiled too much, you wont be able to have that.)

NOTE :

For pacharisi (raw rice) 100gms, - 2 tamlar water will be needed.
For pulungal arisi (boiled rice) 100gms - 3 glasses of water will be needed.
For basumathi rice 100gms, 1 1/2 glasses of water will be needed.