Tomato Rice
Tomato rice is a tangy rice based dish prepared with cooked rice, cooked tomatoes and tempering of South Indian spices.
Ingredients
- 1 cup Rice (uncooked, roughly 150-180g)
- 2-3 Tomatoes large
- 1 Onion small
- 2 sprigs Curry Leaves
- 1 Green Chilli optional
- 2 tsp Tomato Chutney optional
- 2 tbsp Cashew Nuts or Peanuts
- ΒΌ tsp Sugar / Jaggery optional
Instructions
- The first step is to wash the rice. Rinse the rice until the water is clear. You can either add the rinsed rice to a small pressure cooker, pour in twice the quantity of water. Or you can add the rinsed rice to a vessel, add water and place this vessel inside a large pressure cooker. (For every cup of rice and add 2 cups of water. The cup measurement can be any cup of your choice.)
- Let out 3 whistles and turn off the cooker. Let the pressure release naturally.
- Once the pressure has released, remove the cooked rice and spread it out on a large plate to allow it to cool down.
- While the rice is being cooled, you can prep the tomato onion masala.
- Place a kadai on a medium flame and add 2 tsps of cooking oil. Once the oil is warm, add 1 tsp of mustard seeds, and peanuts / cashew nuts. Let the mustard seeds sputter and nuts be roasted.
- Next, add the sliced green chillies, finely chopped onions and saute it for a minute until the onions go soft.
- Once the onions are soft, add the tomatoes and some salt. Close the lid of the kadai and let the tomatoes cook. The tomatoes will cook in under five minutes.
- If you are using tomato thokku, you can add it now and saute for a couple of minutes. The thokku adds an extra taste. After the tomatoes are cooked, you can turn off the heat.
- Now, add the cooked and cooled rice to this tomato mixture. Take your time to mix all the ingredients well. Adjust the rice for salt levels. If you think the rice tastses a little too sour, you can sprinkle in some jaggery powder to neutralise the sourness.
- Serve your delicious tomato rice with raita, channa sundal and papad.