Tomato Rice
Tomato Rice is a very easy South Indian Variety rice recipe. It is a basic onion tomato masala mixed with cooked white rice. Perfect to pack for a lunchbox.
Ingredients
- 1 Cup Rice
- 4 cloves Garlic (Thin sliced)
- 1 large Onion (Finely sliced)
- 2 small Tomato (Finely chopped)
- 1 tsp Salt (Adjust as per taste)
- ¼ tsp Turmeric
- 1 tsp Sambar powder
- 5 Mint leaves (Finely chopped)
- 2 Tbsp Coriander leaves - 2 Tbsp Finely Chopped
To Temper
- 2 Tbsp Oil
- ¼ tsp Mustard
- 1 tsp Broken urad dal
- 1 tsp Chana dal
- 1 tsp Fennel seeds
- 1 Sprig Curry leaves
- 2 Green chilli (Slit)
Instructions
- First cook the rice in any method you prefer and bring it to room temperature.
- Heat the pan with oil, add the mustard and once it splutters, add in the other ingredients given under "To temper" in given order. Once the dals turn golden brown, add the garlic and saute until they start changing color.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-1.jpg" alt="tomato" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-2.jpg" alt="tomato" width="48%" /> - Now add the onion and saute until they turn translucent. Follow it by the tomato, salt and saute until the tomato turns fully mushy.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-3.jpg" alt="tomato" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-4.jpg" alt="tomato" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-5.jpg" alt="tomato" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-6.jpg" alt="tomato" width="48%" /> - Now add the turmeric, sambar powder and mix well to combine.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-7.jpg" alt="tomato" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-8.jpg" alt="tomato" width="48%" /> - Add sufficient water (about ¾ cup) and mix well. Turn the flame to low-medium and cook until the water evaporates and the mixture is thickened. By now the raw smell of the masala would have gone. Now turn the flame to medium-high and start sauteing for about 3 minutes until the oil gets separated over the top of the mixture.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-9.jpg" alt="tomato" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-10.jpg" alt="tomato" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-11.jpg" alt="tomato" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-12.jpg" alt="tomato" width="48%" /> - Add the mint and coriander leaves give a quick stir. Turn of the flame.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-13.jpg" alt="tomato" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-14.jpg" alt="tomato" width="48%" /> - Now add the prepared tomato mixture to the cooked rice and mix carefully without mashing the rice.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-15.jpg" alt="tomato" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tori-16.jpg" alt="tomato" width="48%" /> - Serve hot with any veggie side or just pappad.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tomato-rice-1.jpg" alt="tomato rice" width="100%" />
Notes | FAQ
- Do adjust the spiciness (Green chilli & Sambar powder) according to your preference.
- You can store the leftover onion tomato masala in an airtight container for later use.
- In case of using leftover rice, just add the rice along with mint and coriander leaves and give a nice toss until the rice gets warmed up. Then turn off the flame and serve warm.