Tomato Rice( South Indian Recipes )
by Tarla Dalal
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.
Tomato Rice( South Indian Recipes ) recipe - How to make Tomato Rice( South Indian Recipes )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Masala Powder
2 tsp coconut oil or any other refined oil
1 tsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
1/4 tsp fenugreek (methi) seeds
2 tsp coriander (dhania) seeds
8 whole dry kashmiri red chillies
2 tbsp grated dry coconut (kopra)
1/2 tsp asafoetida (hing)
Other Ingredients
3/4 cup fresh tomato pulp
1/2 tsp turmeric powder (haldi)
salt to taste
1 tbsp coconut oil or any other refined oil
2 tsp ghee
1 tsp mustard seeds ( rai / sarson)
3 tbsp raw peanuts
6 to 7 curry leaves (kadi patta)
2 tsp finely chopped green chillies
1/2 cup finely chopped onions
2 1/2 cups cooked rice
For the masala powder
- For the masala powder
- 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.
How to proceed
- How to proceed
- 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.
Tomato Rice Video, South Indian Tomato Rice, Tomato Bhaat By Tarla Dalal
| Energy | 266 cal |
| Protein | 4.1 g |
| Carbohydrates | 31.4 g |
| Fiber | 3.1 g |
| Fat | 13.7 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 48.3 mg |
| Iron | 1.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 9.5 mg |
| Potassium | 120.2 mg |
| Zinc | 0.6 mg |
nice recipe. didn''t make spice powder. added chana dal with rice. used chopped tomato & fresh coconut. added methi seeds, hing, dry red chilli with tempering. added coriander powder when tomato is cooked. with all that changes, still tastes nice
easy to make and super tasty