Tomato Rice


 

Tomato rice or tomato bath is a popular dish from Karnataka, made with loads of tomatoes and freshly ground spices. This spicy, tangy dish is ready in no time and is a great weekday meal. They are great for lunch boxes too.

To make this flavourful dish, it is important to use ripe, juicy tomatoes. Also, take care of the water you add while cooking the rice. Tomatoes release lot of moisture, so if you add more water, the rice will become mushy. The freshly ground spice powder make this dish very flavourful and aromatic. You may make two or three batches of the spice powder at one time and store in an air-tight container in refrigerator for up to a month. If you already have the spice powder available, the dish will be ready in just 20 minutes. Tomato rice tastes great on it’s own, but you can pair it with papad and salad for a complete meal.

 

 

Ingredients:

Basmati rice – 3 cups
Tomatoes – 6-8, chopped
Onion – 1 large, thinly sliced
Ghee – 3 tbsp
Mustard seeds – 1 tsp
Split black gram (urad dal) – 1 tbsp
Bengal gram (chana dal) – 1 tbsp
Cumin seeds – 1 tsp
Ginger – ½ inch piece, grated
Curry leaves – 7-8
Salt to taste
Coriander leaves for garnish

For the masala powder:

Coriander seeds – 2 tbsp
Cumin seeds – 1 tbsp
Dry coconut – ¼ cup
Dry red chilli – 4-5 or as per taste
Cinnamon – 1-2 small piece
Cardamom – 2-3
Cloves – 5-6

 

Method:

  1. Dry roast all the ingredient for the masala powder. Cool completely and grind into a fine powder
  2. Wash the rice thoroughly in running water. Drain all the excess water and set aside
  3. Heat ghee in a thick bottom pan and add mustard seeds
  4. Once it splutters, add cumin seeds, urad dal, chana dal, curry leaves, and ginger. Saute for a few seconds
  5. Add onion and fry until it turns translucent
  6. Add tomatoes and mix well
  7. Add the ground masala powder and salt. Mix well, cover and cook until the tomatoes are mushy
  8. Add the rice. Add 4 cups of water and bring it to boil (this much water is sufficient to just cover the rice, as tomatoes release lot of water when cooked)
  9. Cover and simmer until the rice is completely done and the water is completely absorbed (approximately 18-20 minutes)
  10. Turn off the heat. Add coriander leaves and gently mix everything well. Serve hot

Notes:

  • Tomatoes release a lot of water and so it is important to add less water while cooking the rice. Else the rice will become very mushy. Add water that is just sufficient to cover the rice

 

Dry roast the spices with coconut and grind into a fine powder

Dry roast the spices with coconut and grind into a fine powder

 

Heat ghee and prepare the tempering

Heat ghee and prepare the tempering

 

Add onion and saute well

Add onion and saute well

 

Add tomatoes and mix well

Add tomatoes and mix well

 

Add masala powder and salt

Add masala powder and salt

 

Cook the tomatoes until they are mushy

Cook the tomatoes until they are soft and mushy

 

Add the rice

Add the rice

 

Add water, bring it to boil and simmer until completely done

Add water, bring it to boil and simmer until completely done

 

All the moisture is absorbed and the rice is completely done

All the moisture is absorbed and the rice is completely done

 

Garnish with coriander leaves and serve hot

Garnish with coriander leaves and serve hot

 

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