INGREDIENTS

Cooked rice – 1 cup
Onion – 1
Green chillies – 2
Tomato – 3
Garlic – 6 pods
Sambar powder – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida – ¼ tsp
Fennel seeds (Saunf) – ½ tsp
Oil – 1 tbs
Sesame oil – 1 tbs
Curry leaves – few
Coriander leaves – few
Salt to taste

METHOD

Chop the onion into length wise, tomatoes into small pieces and split the chillies.
Cook the rice as usual
In a wok heat the oil add fennel seeds, curry leaves, garlic, green chillies and onion
Sauté for a min and add the tomatoes, add the turmeric and sambar powder and sauté for 5 mins.
Add salt and asafoetida and cook in low flow flame till the raw smell is gone.
Mix the required quantity of the curry with the rice, sesame oil and garnish with coriander leaves.
Add salt if required.

SERVING TIP
Papad or vadam is a good accompliment.