Tomato Rice( South Indian Recipes )
by Tarla Dalal
Added to 266 cookbooks
This recipe has been viewed 418156 times
This spicy and tangy rice preparation is ideal for packing in a lunch box, and sure to be enjoyed by young and old alike. Enjoy it hot and fresh with papads or pack it with a katori of coconut pachadi; either way it will taste just as appealing, as it combines an assortment of ingredients that complement tomatoes best! A masala of common spices, and a traditional tempering that includes peanuts too, ensure that the Tomato Rice is perfect for all to relish.
- Heat the oil in a small pan, add the urad dal, chana dal, fenugreek seeds and coriander seeds and sauté on a medium flame for 1 minute.
- Add all the remaining ingredients and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Allow the mixture to cool slightly.
- When cool, blend in a mixer to a fine powder. Keep aside.
- Combine the tomato pulp, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the prepared masala powder, mix well and cook on a medium flame for a minute. Keep the tomato paste aside.
- Heat the oil and ghee in a broad non-stick pan and add the mustard seeds.
- When the seeds crackle, add the peanuts and curry leaves and sauté on a slow flame for 2 to 3 minutes or till the peanuts turn light brown in colour.
- Add the green chillies and onions, mix well and sauté on a medium flame for another 1 to 2 minutes, while stirring continuously.
- Add the tomato paste and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.
- Add the rice and salt, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||259.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||13.9 mg|
|Folic Acid||24.2 mcg|
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