Got leftover rice and can’t decide between mixing it with a tomato curry or making a creamy, cool curd rice? Then don’t pick, just combine. This fusion bowl recipe offers comfort in a bowl by combining tomato rice and curd rice. Rich and tangy tomato rice makes the base, topped with curd rice. The result is a visual feast that blends unexpected flavours to make a satisfying and satiating combo.
Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter. Then, add onions and green chilli and saute for 2-3 minutes or until they turn soft. In the end, add ginger-garlic paste and cook until aromatic.
Description - Step 2
Add the tomatoes and rice
In the same pan, add tomatoes, turmeric, red chilli powder, and coriander powder. Cook for five minutes, until the tomatoes soften and the oil separates. Then, add the cooked rice (cooled down) and salt. Give everything a gentle toss, ensuring the rice is evenly coated. Turn off the heat and set aside.
Description - Step 3
Make the curd rice base
In a bowl, add the cooked rice and mash it lightly with a spatula. Now, add the yoghurt, milk, and salt and mix well.
Description - Step 4
Temper the curd rice
In a small pan, heat oil. Add mustard seeds, urad dal, curry leaves, ginger, and green chilli. Sauté until the dal turns golden. Gently pour this tempering over the curd rice and mix.
Description - Step 5
Assemble the fusion bowl
Take a medium-sized bowl and spoon a generous serving of the warm, seasoned tomato rice. This makes the base layer. Add a layer of the cool curd rice on top. Garnish with a dollop of curd or chopped coriander and serve immediately.
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Indian
Easy
Main Course
