Tomato Coconut Rice with Potato Kurma (Potatoes cooked in yogurt based gravy)

Tomato Coconut Rice is a very rich rice which has very different layers of flavors. It is spicy, tangy and sweet at the same time. It is often served with spicy Potato Kurma in our home.



Ingredients for Tomato Coconut Rice:-
Basmati rice- 3 cups(uncooked)
Coconut milk- 1 cup(canned)
Onion- 1 medium
Tomato- 2
Green chillies- 3 to 4
Ginger-garlic paste- 1 Tbsp
Lime juice- 2 Tbsp
Salt- to taste
Cilantro- for garnishing

For Tadka(seasoning):-
Oil- 3 Tbsp
Bay leaf- 1 to 2
Cinnamon stick- 1
Cloves- 4
Cardamom- 1


Procedure:-
To a pan, add 3 Tbsp of oil and turn the heat on. After a minute, add the bay leaf, cinnamon stick, cloves and cardamom. Fry for a minute in oil. Now add the sliced onion and green chillies. Cook the onion until it turns translucent. Add the chopped tomato pieces, cook them for a minute. Add ginger-garlic paste and fry for a minute. Add the washed raw rice and stir fry for a minute. Transfer the rice mixture into a Rice cooker. Now add 1 cup coconut milk and 4 3/4 cups of water. Add salt, lime juice and mix. Turn the rice cooker on. As soon as the rice is cooked, garnish with cilantro and serve hot.
Tomato Coconut Rice can be served by itself or with some curry of your choice.


Ingredients for Potato Kurma:-
Potatoes- 3
Onion- 1 medium
Ginger-garlic paste- 1 Tsp
Chilli powder- 1 1/4 Tsp
Salt- to taste
Garam masala- 1
Poppy seeds (gasagasalu) - 1 Tbsp
Yogurt- 1 cup ( I am using homemade yogurt which is not too thick. If your yogurt is thick consider using 1/2 to 3/4 cup depending on yogurt's consistency)
Cilantro- for garnishing

For Tadka (seasoning):-
Oil- 2 Tbsp
Bay leaf- 1
Cinnamon stick- 1
Cloves- 3
Turmeric- 1 pinch

Procedure:-
1. First start by thinly slicing onions and keep them aside. Then peel the potatoes and cut them into half. Now slice them horizontally like shown in the picture. (You can cut them any shape you like but I usually cut them this way for this dish.) Take the poppy seeds in a small jar of the blender, add 1 Tbsp of water and make a fine paste.





2. To a pressure cooker add the oil and turn the heat on. Add the bay leaf, cinnamon stick, cloves and let them fry for a minute. Now add turmeric also add the onions and cook until they are translucent. Add the ginger-garlic paste and cook for a minute. Now add the potatoes fry for a minute add 2 cups of water. Add chilli powder and salt. Close the lid and cook until the first whistle comes. Once the first whistle comes, reduce the heat to low. Turn off in 5 minutes.

3. After the steam is released, open the lid and turn the heat on. Add garam masala powder, poppy seeds paste and cook for 5 to 10 minutes until the gravy thickens. Turn the heat off and then add the beaten yogurt and stir. Garnish with cilantro and serve.

Tip- If the heat is not turned off, the yogurt might cuddle. So, it is btter to turn the heat off and the yogurt. Poppy seeds can also be powdered in coffee grinder but make sure before you add to the curry, to take the powder and add some water to make a paste.