Tomato Rice

Tomato Rice

Tomato Rice

Veg Vegan

Cooked rice tossed in a tangy, spiced tomato masala — onions and tomatoes cooked down in sesame oil with mustard seeds, curry leaves, red chilli, and a pinch of turmeric until thick, then mixed through warm rice. A quick, everyday lunch box staple of Tamil Nadu households and school canteens, tomato rice is simple, deeply satisfying, and travels well.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Andhra

Best for

Lunch

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup basmati rice
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
1 pinch asafoetida
2 dry red chilies
1 cup finely chopped onions
1 cup finely chopped tomatoes
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon salt
2 cups water
2 tablespoons chopped coriander leaves

Instructions

  1. 1 Wash and soak the basmati rice for 20 minutes, then drain.
  2. 2 Heat oil in a pan and add mustard seeds. When they splutter, add urad dal, chana dal, and asafoetida.
  3. 3 Add dry red chilies and sauté for a few seconds.
  4. 4 Add chopped onions and sauté until they turn golden brown.
  5. 5 Add ginger garlic paste and sauté until the raw smell disappears.
  6. 6 Add chopped tomatoes and cook until they become soft and mushy.
  7. 7 Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
  8. 8 Add the soaked and drained rice, and sauté for a couple of minutes.
  9. 9 Pour in water and bring it to a boil.
  10. 10 Reduce the heat to low, cover the pan, and let it simmer until the rice is cooked and water is absorbed.
  11. 11 Garnish with chopped coriander leaves before serving.

Tips

For extra flavour, use whole spices in the oil first.