Tomato Rice
Tomatoes are abundantly available. Bought few kilos to prepare home made tomato sauce. I decided on tomato rice for lunch and prepared a flavorful rice dish that exudes the essence of tomatoes. A recipe I learnt from a Tamilian friend calls for roasted peanuts, a touch of asafoetida and a few roasted and coarsely powdered
Tomato Rice
Ingredients
21Instructions
- 1
Heat a tbsp of oil in a pan, add the tomato paste and cook till it forms a slightly thick paste (approx 10-12 mts).<br
- 2
Heat the remaining oil in a separate heavy bottomed vessel, add mustard seeds and once they splutter add the curry leaves, asafoetida and turmeric pwd and stir fry for a few seconds. Add sliced onions and green chillis and stir fry for 6-8 mts.<br
- 3
Add the tomato paste to the sauteed onions and combine. Add salt to taste and combine well.<br
- 4
Reduce heat, add the cooked rice, combine, sprinkle the spice mixture. Add the roasted peanuts and combine with the rice.<br
- 5
Serve hot with any curry of your choice or with just pickle, yogurt and appadam.
About This Recipe
Tomatoes are abundantly available. Bought few kilos to prepare home made tomato sauce. I decided on tomato rice for lunch and prepared a flavorful rice dish that exudes the essence of tomatoes. A recipe I learnt from a Tamilian friend calls for roasted peanuts, a touch of asafoetida and a few roasted and coarsely powdered spices that include coriander seeds and bengal gram dal.
Tomato Rice
Prep & Cooking: 40 mts
Serves 4-5 persons
.
2 cups raw rice (cook such that each grain is separate, add 2 tsps of oil to rice and combine)
4 ripe tomatoes, blanch, remove skin and puree
2 onions, finely sliced
1-2 green chillis, slit lengthwise
large pinch turmeric pwd
For spice pwd: Dry roast and make coarse pwd
4 dry red chillies, de-seed, tear
1 tbsp coriander seeds/dhaniyalu/dhania
1 tbsp bengal gram/senaga pappu/channa dal
1/2 tbsp urad dal/minapappapu/black gram dal
large pinch fenugreek seeds/methi/menthulu
1/4 tsp asafoetida/hing/inguvva
For seasoning/tadka/poppu:
1/2 tsp mustard seeds
12-15 curry leaves
2 tbsp roasted peanuts
salt to taste
2 1/2 tbsps oil
1 Heat a tbsp of oil in a pan, add the tomato paste and cook till it forms a slightly thick paste (approx 10-12 mts).
2 Heat the remaining oil in a separate heavy bottomed vessel, add mustard seeds and once they splutter add the curry leaves, asafoetida and turmeric pwd and stir fry for a few seconds. Add sliced onions and green chillis and stir fry for 6-8 mts.
3 Add the tomato paste to the sauteed onions and combine. Add salt to taste and combine well.
4 Reduce heat, add the cooked rice, combine, sprinkle the spice mixture. Add the roasted peanuts and combine with the rice.
5 Serve hot with any curry of your choice or with just pickle, yogurt and appadam.