I have already posted my easy peasy tomato rice recipe here but this one is more authentic and has some grinding and roasting to do before you can enjoy it. And let me also tell you that its totally worth the effort. Of course, if you are too pressed for time or are too tired to be doing anything than some bare minimum chopping and stirring then the first recipe is the one for you.
What I Used (Serves 2):
Rice - 2 cups
Tomatoes - 3 ripe medium-sized ones. If in India, do not use the 'Bangalore tomatoes' but the other firmer, tangier variety.
Onion - 1 medium, very finely chopped
Salt - to taste
Dry-roast and grind:
Coriander seeds (malli) - 1.5 tbsp
Chana dal - 2 tbsp
Red chillies - 5 or 6
Fenugreek seeds (methi/uluva) - 1/2 tsp
For tempering:
Mustard seeds: 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Green chillies - 3, chopped fine
Peanuts - 1/2 cup (I use slightly more since I like their crunch in the rice)
Asafoetida/hing - a pinch
Turmeric powder - 1/4 tsp
Curry leaves - a few
Sesame oil (nallennai) - 2 tbsp
How I Made It:This rice dish goes to Srivalli's Rice Mela.
1. Dry roast and grind the list of ingredients under that head and leave aside to cool. Make sure that you don't burn the fenugreek while roasting. To avoid this, add it once the other ingredients are almost roasted.
2. Cook the rice. Make sure that its not overcooked or too mushy. I used ponni rice but basmati brings out a nice flavour and unique taste to the dish.
3. Heat the oil and temper mustard seeds and urad dal. Add the chana dal, green chillies, peanuts and chopped onions and saute for about 2 to 3 mins.
4. Then add the turmeric, hing and the curry leaves. Fry for another minute or two.
5. Add the ground powder (masala) and fry for another 3 to 4 minutes.
6. Now add the chopped tomatoes and mix well. Keep the fire on low and cook till the raw smell leaves the mixture. This should take about 10 to 12 mins. Add salt. The oil will begin to separate. Make sure that the mixture is a thick paste and not watery (in short, don't add water).
7. Once done, mix in the rice, stir well until blended well and serve hot with raita, achaar and papad.





















19 People Said..:
Sounds interesting,next time I shall give this a try!
Now what a surprise!..I came to check out your version and you are sending this to me...thank you..thank you!
hi Naga, love this recipe, have to try it. I always make the other recipe, but this one definitely sounds worth the effort!
hey nice dish..will try this method
Sure looks authentic and nice pictures..
wow, this looks gorgeous!
looks yummm!!!! I loved the 2nd pic
Hey Nags,
Isn’t this one of your pics?
Those pics are gorgeous!Love your black bowl.
TBC - Thanks a ton for bringing it to my attention. They credited me now :) Thanks again!
This looks really tasty. Greeks have a tomato rice too, and it is spiced, but not quite as much as this.
Tomato rice sounds interesting! I tried twice to see the pictures but the space seems to be empty.
nice to hear from you after a long time :))
yummm .. i love tomato rice .. this version is new to me .. looks fab .. shall give it a try
I don’t know on how I stumbled upon this cooking blog., All I know is that I’d better check out the archives for a good read. Ha-ha! Just droppin’ to say hi!
Oh. You might want to check this out: https://www.technocooks.com for uhm...a different "menu."
The paste looks good enough to eat just on its own! And it's not that complicated at all!
Happy Diwali!
Hi Nags,
Tomato rice ( similar to the quick version you posted) is a quick fix dish on weekdays.. Thank you for this authentic recipe..
Can we prepare the masala powder and store it in the fridge for later use?
Thanks!
J
J - Absolutely! But I wouldn't suggest storing for over a month cuz I feel the flavour will be lost. It won't go bad though. I would store it in the freezer, just to be on the safer side :)
Hi, I think your site is amazing and the food looks absolutely delicious. I'd like to try some recipes soon! If I post them on my blog, I will include a link to you and give you credit for the recipe of course. I hope this is ok?
I have some questions though re: this recipe.
Can you give me another name for these things as I've never heard of them before:
Urad dal - 1 tsp
Chana dal - 1 tsp
And: Asafoetida/hing ?
Post a Comment