Tomato Rice

Tomato puree - 1 cup
Cooked plain rice - 3 cups
coriander leaves
Red chili powder - 1/2 tsp or according to taste
Jaggery or sugar - 1 tsp
Mustard seeds - 1/2 teaspoon
Cumin seeds -1 teaspoon
Salt - 1 tea spoon or to taste

Ingredients for Seasoning
Oil -1 1/2 tablespoons
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
garmmasala-1/2 teaspoon
Curry leaves - 7-8

Ingredients for spice powder
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Black pepper corns - 4-5
Cloves - 3
Cinnamon - 1/2 inch stick
salt
Preparation

Lightly roast each spice separately. Grind to fine powder.

Heat oil in a pan. Add mustard seeds, cumin seeds. When they stop crackling, add the tomato paste.
Add curry leaves. Stir and cook for 5 minutes stirring occasionally.
Add the spice powder, jaggery or sugar and salt. Stir once in a while.
Cook till oil separates and the paste thickens. Remove from fire.
Add cooked rice.(Rice should not be cooked very soft. It should be just cooked as in fried rice recipe) Mix the rice well with the cooked tomato mixture. You may need to use your fingers to mix well.
Taste and Add salt if necessary.Add coriander leaves
Serve any time, hot or cold.