see full video here:
If you are looking for a flavorful Indian rice variety or an easy 30min recipe with some leftover rice from your fridge, you are right here yes you can make the tangy tomato rice, which will be perfect for brunch, lunch, or for dinner. This is a one-pot recipe that can be either made in the cooker or in a pan. Many like to make tomato rice with any chutney or poppadom but my personal favorite is to have it with some fresh raita, yes I love that..mm..yummy!! Tomato Rice is easy, quick, and delicious. Tomato Rice recipe is a favorite dish from the Tamil Nadu state of South India. Also known as Thakkali Sadam in the Tamil language. In Tamil takkali means, tomato, and Sadam means "rice".This one-pot wonder is tasty, healthy, and perfect to pack in tiffin for lunch on the go. It is a bit of spicy rice for which you can use either leftover normal rice or parboiled rice or basmati rice. The taste depends on how well you prepare the masala, so rice really doesn't play many roles here. No vegetables are used other than tomato and onion. But if you like you can add peas, carrots, soya, or even egg, that depends on you. You can use extra ghee to give an extra flavor but here in my recipe, I am using refined oil.
Some Notes :
- If you want to use a cooker then after doing the tempering and sauteing of tomatoes in a pan, you can transfer it to the cooker with drained rice and needed water. Cook the same way as you cooked for normal rice.
- If you do not have the whole spices add some garam masala instead.
- If using leftover rice you can simply follow my steps or rinse the basmati rice multiple times to release extra starch and soak for at least 20-30 mins. Use 1 3/4cup or 2 cups of water for 1 cup of rice while cooking.
- the range of spiciness can be determined by you according to your wish.
- for 1 onion add at least 3 tomatoes
- add ghee instead of oil for extra flavour and taste
see full video here:
Ingredients: |
- onion - 1medium
- tomatoes - 3 large
- cooked rice - 2cups
- oil - 3tsp
- mustard seeds - 1/2tsp
- dried red chilies - 2
- curry leaves
- bay leaves - 1
- fennel seeds - 1/2tsp
- cumin seeds -1/2tsp
- chana dal - 1tsp
- urad dal - 1tsp
- chopped garlic - 1.5tsp
- chopped ginger - 1.5tsp
- green chilies - 2
- coriander leaves
- salt
- turmeric powder - 1/2tsp
- chili powder - 1tsp
- asafoetida - a pinch
Procedure:
- add 3tsp of oil or ghee
- add mustard seeds, dried red chilies, bay leaves, and saute well
- add 1/2 tsp each of cumin seeds and fennel seeds, saute well
- add 1tsp of each chana dal and urad dal, saute well
- add 1.5tsp of chopped garlic and ginger, saute well
- add curry leaves and a finely sliced medium onion
- saute until onion is golden brown
- add 3 chopped tomatoes
- cook tomatoes until soft
- add needed salt and 2 green chilies and few coriander leaves and saute well
- add a dash of wash and cook well
- cook until tomatoes are really soft smushy
- add 1/2tsp of turmeric powder
- add 1tsp chili powder
- add a pinch of asafoetida
- again saute well until the raw smell of spices are gone
- when done add cooked rice
- gently mix without breaking the rice
- finally, add coriander leaves and mix gently
- tomato rice is ready to serve with plain yogurt or raita
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