Chop onions into small pieces and slit the green chilies,Keep aside
Soak rice for half an hour and drain water,also remember to add 2 cups of hat water
Cook rice until it becomes soft
Take juice of 4 tomatoes and keep aside
Heat oil in a kadai and splutter mustard seeds,add on asafoetida and curry leaves
Now add onion and saute it until transparent
Add ginger garlic paste and green chilies,Saute this well
Now add tomato juice along with turmeric powder,chili powder and desired amount of salt
Cook this mixture until the oil separates
Add the cooked rice to this tomato gravy and mix it well
Garnish this with some coriander leaves
Serve Hot with Pappads
