Tomato rice
Tomato Rice — a flavorful South Indian-style rice dish made with ripe tomatoes, aromatic spices, and cooked rice. It’s tangy, spicy, and wholesome — perfect for a quick lunch, dinner, or tiffin meal, served with raita or papad.
2 weeks ago
Ingredients
Main Ingredients
For Tempering
Spices & Seasoning
Garnish
Nutrition Facts (per serving)
- Calories190
- Total Fat7 g
- Carbohydrates28 g
- Protein3 g
- Fiber3 g
Instructions
- 1Heat oil in a pan. Add mustard seeds, cumin seeds, urad dal, curry leaves, and slit green chillies. Sauté for a few seconds till aromatic.
- 2Add sliced onions and sauté till golden brown.
- 3Add ginger-garlic paste and sauté till raw smell disappears.
- 4Add chopped tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook till tomatoes turn mushy and oil separates from the masala.
- 5Add garam masala and mix well. Cook for another minute.
- 6Add cooked rice to the masala and gently toss until well combined and evenly coated.
- 7Cook for 2–3 minutes on low flame to allow flavors to blend.
- 8Garnish with chopped coriander leaves and serve hot with curd, papad, or pickle.
Storage Tips
- 1Store leftover tomato rice in an airtight container and refrigerate for up to 2 days.
- 2Reheat in a pan with a sprinkle of water to retain softness.
- 3Avoid freezing, as it may alter the texture of rice and tomatoes.
Pro Tips
- 1Use ripe red tomatoes for the best tangy flavor and rich color.
- 2Add 1 tsp tomato ketchup or a dash of lemon juice for extra zing.
- 3Use cold leftover rice for perfect non-sticky grains.
- 4For added texture, toss in a few roasted peanuts or cashews at the end.
