Tomato cashew Rice Recipe

Preparation Time
Difficulty Easy
Occasion Dinner Party, Birthday Party, General, Party
Recipe Type Breakfast, Lunch, Dinner
Cuisine South Indian

Cashew Tomato Soup has hippie roots as it is based on a recipe found in The Tassajara Recipe Book, but its rich and spicy creaminess makes it a favorite for modern palates as well. I serve it to everyone and mention that it's vegan only when there's a vegan around to care. It's a quick and simple dish that can easily be made ahead of time and reheated just before serving.

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Cooked rice 3 cup 475.02 0.51
Tomato 3 nos 44.88
Ginger 4 teaspoon 43.68
Green Chillies 3 nos 10.8 0 0
Mustard seed 1 teaspoon 46.9 0.69
Urad Dal 1 teaspoon 6.4 0.24 0
Cashew Nut 10 nos 165.3 13.2
Asafoetida 0.5 teaspoon 0.51 0.01
Turmeric Powder 1 teaspoon 2.86
Chili powder 3 teaspoon 5.31 106.08
Garam Masala 1 teaspoon 13.3
Ghee 1 teaspoon 82.7 8.96 2.33
Oil 1 as required 90 12.65 0.01
987.66 142.34 2.34

Preparation Method

  1. 1 Heat Oil in kadai, add the Mustard, Urad Dal, asefeotida and Cashew Nut. Let Mustard splatter and Cashew Nut turn light brown.
  2. 2 Now add the Onion, Ginger, green Chilies and Curry Leaves, saute Till transparent. (You'll get a very good flavour)
  3. 3 Add the Tomatos, Turmeric Powderr, chilly, Garam Masala and Salt. Saute Till the Tomatos are nicely cooked.
  4. 4 Cook Till the Oil comes out. Now add a little Ghee and mix with the cooked cooled Rice.
  5. 5 Garnish with Cilantro and serve with Yogurt/Onion raita.

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