Cook rice with required water into separate grains. Cool and fluff the rice in a large flat plate.
Chop remaining tomatoes (2 nos) into chunks with the skin on.
Grind the ingredients under "to paste" and keep aside.
Heat oil. Splutter the mustard seeds, urad dal, green chillies, minced garlic cashews (if using) & curry leaves. Once the curry leaves wilt a bit, add turmeric, garlic and the onions, diced tomatoes.
Saute for 3-4 mins till raw smell disappears.
Now add the pureed tomatoes and let it turn soft and mushy. Add the spice powders, salt and mix well.
Cook and cover till you get a thickish gravy and oil starts leaving the sides.
Let the thickish gravy cool a bit.
Then add the cooked rice, toss a bit and check for salt and seasonings.
Serve hot or warm with curd or raitha / pachadi. We love it as is.
Video
Notes
Tips to make a tasty Tomato Rice:
Cool the cooked rice thoroughly. fluff them with a fork so the grains are separate
Use good quality tomatoes
If the tomatoes are sour, skip the amchur / dry mango powder as indicated in the video recipe, else add in for a tangy kick
You may add minced bell peppers or blanched peas to this dish for a slight variation
Short grained rice works best, although you use basmati too (water proportion will vary accordingly)