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
Build a full meal around Tomato Rice
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Basmati rice |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Urad dal |
|
1 teaspoon | Chana dal |
|
1 pinch | Asafoetida |
|
2 | Chili , dry red |
|
1 cup | Onion , finely chopped |
|
1 cup | Tomato , finely chopped |
|
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 | Cilantro , chopped |
Instructions
- 1 Wash and soak the basmati rice for 20 minutes, then drain.
- 2 Heat oil in a pan and add mustard seeds. When they splutter, add urad dal, chana dal, and asafoetida.
- 3 Add dry red chilies and sauté for a few seconds.
- 4 Add chopped onions and sauté until they turn golden brown.
- 5 Add ginger garlic paste and sauté until the raw smell disappears.
- 6 Add chopped tomatoes and cook until they become soft and mushy.
- 7 Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
- 8 Add the soaked and drained rice, and sauté for a couple of minutes.
- 9 Pour in water and bring it to a boil.
- 10 Reduce the heat to low, cover the pan, and let it simmer until the rice is cooked and water is absorbed.
- 11 Garnish with chopped coriander leaves before serving.
Tips
For extra flavour, use whole spices in the oil first.