South Indian Tangy Tomato Rice Recipe

Tomato rice
Ukanda/Flickr/CC BY 2.0
    40 min

Whether you are looking for a special, flavorful dish from South India or looking for an easy way to gather up some leftovers in the fridge, Tangy Tomato Rice is the perfect dish for brunch, lunch or dinner. Slightly spicy, this thirty-minute recipe only takes ten minutes to prepare and includes four to six servings for your family and friends or as extra meals during the week. Flexible to your kitchen set-up and less than an hour to cook entirely, this tomato and rice recipe can be made in several ways, such as by frying in a pan or cooking in a pressure cooker.

Of South Indian origin, tangy Tomato Rice is a famous recipe that makes a great one-dish meal that you can serve with poppadums. Poppadums, also known as papadums, is a thin and crisp disc-shaped chip from India. Typically an appetizer, poppadums are made from a seasoned dough such as peeled black gram flour, fried or cooked with dry heat and served with chutney. If you are having trouble locating or cooking poppadums, or simply have another preference for a side dish, you can serve this tomato rice recipe with basmati rice or Indian bread such as naan or paratha.

If you decide you are going to make basmati rice with your dish, one tip is to be sure to drain the water completely after soaking for 15-20 minutes and then proceed with sauteeing the rice in a teaspoon of ghee for no more than five minutes before cooking. A teaspoon or two of lemon juice will also prevent basmati rice from getting mushy or sticky. Adding coriander leaves and a curry powder is essential to having this dish get the tangy and spicy flavor you are searching for, as the herbs give the basmati rice a kick, so be sure to include powder and coriander leaves.

What You'll Need

  • 2 cups cooked Basmati rice (you can also use leftover rice)
  • 4 large ripe tomatoes cut into cubes
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 tsp mustard seeds
  • 1 large onion chopped fine
  • 2 green chillies slit lengthwise
  • 1" piece of ginger grated
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tbsp garam masala
  • Salt to taste

How to Make It

    • Heat the oil in a deep pan and add the mustard seeds and green chillies. When they stop spluttering add the onion and fry till soft.
    • Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy.
    • Add the coriander, cumin and garam masala powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.
    • Turn off the fire and add the rice. Mix well.
    • Serve with poppadums.