CORN TOMATO PULAO
Ingredients
2 cups cooked basmati rice (you can also use left over rice)
4 large ripe tomatoes cut into cubes
10-12 curry leaves
2 tbsp vegetable/canola/sunflower cooking oil
1 cup boiled American corn
1 tsp mustard seeds
1 large onion chopped fine
2 green chilies slit lengthwise
1”piece of ginger grated
2 tsp coriander powder
1 tsp cumin powder
1 tbsp garam masala
Salt to taste
1 inch piece cinnamon
2 tbsp grated coconut
Method
Heat the oil in a deep pan and add the mustard seeds, curry leaves and green chilies and cinnamon stick. When they stop spluttering add the onion and fry till soft. Add the tomato and ginger, corn and mix well. Cook till the tomatoes are pulpy. Add the coriander, cumin and garam masala powder, salt to taste and mix well. Cook on a low flame for 3-4 mins, stirring frequently. Turn off the fire and add the rice. Mix well and serve with pickle, curd and papad.