firstly, in a mortar pestle take 1 cup coriander, 2 infirstly, in a large kadai heat 2 tbsp oil and roast 2 tbsp peanuts on low flame.h ginger, 4 clove garlic and 3 chilli.
roast until peanuts turn crunchy, set aside
in the hot oil add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin, pinch hing and few curry leaves.
splutter the tempering without burning.
now add 1 onion, 1 inch ginger and saute well.
also add 2 tomato and saute for a minute.
cover and cook until tomatoes turn soft and mushy
further, add ¼ tsp turmeric, ¾ tsp chilli powder and 1 tsp salt. saute until spices turn aromatic.
add in 2½ cup cooked rice and mix gently.
cover and cook on low flame for 5 minutes or until flavours are absorbed
add 2 tbsp coconut and 2 tbsp coriander. mix well
finally, enjoy tomato chitranna with raita.