Fusion Cooking: Tomato Rice, Roasted Eggs and Savoury Peanut Chutney

When the humble Thakkaali Saadam (Tomato Rice) of Tamil Nadu meets Kerala’s Naadan Mutta Roast (Egg Roast) and Andhra’s Savoury Peanut Chutney.

My multi-cultural, multi-regional background definitely has it’s perks in terms of adding to my knowledge of different cuisines and their gobsmacking tastes. I always try to assimilate different regional cuisines into my daily menu and most of the times, the diverse combinations turn out to be well-balanced, healthy, tasty and well, different.

Tomato Rice/ Tomato bhath/Tomato Pulao of Tamil Nadu, made with long grain rice, tomatoes, turmeric powder, red chilli powder, coriander powder, sesame seeds, mustard seeds, asafoetida and lots of fried curry leaves and red chillies.

Naadan Mutta Roast sans gravy, which is a delicacy of Central Travancore region in Kerala, made of boiled eggs roasted in sunflower oil with mustard seeds, curry leaves, red chillies, red chilli powder, turmeric powder, asafoetida and salt to taste.

Savoury Peanut Chutney of Andhra Pradesh, made with tomatoes, onions, garlic, ginger, coriander leaves, turmeric powder, red chilli, asafoetida and salt to taste.

Tomato rice, Roasted Eggs, Savoury Peanut Chutney on a bed of cucumber, raddish and carrot slices.

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