TOMATO RICE
8 To 10
People15 To 20
Minutes40 To 45
MinutesTomato rice is a flavorful and comforting South Indian dish that brings together the tanginess of ripe tomatoes, the warmth of aromatic spices, and the satisfying texture of perfectly cooked rice. Whether enjoyed as a quick weekday meal or served as part of a festive spread, this vibrant one-pot dish is as versatile as it is delicious.
Ingredients
2 cups Basmati rice
1/4 cup grated fresh coconut or unsweetened frozen coconut
2 to 4 green chillies, split (depending on your spice level)
1/2-1 teaspoon or the required amount of Kashmiri red chilli powder
2 cloves of garlic (4 cloves if the garlic is small)
1 inch of ginger
2 tablespoons vegetable oil
1 cup onion slices
2 big tomatoes, cut into small pieces
1/2 cup finely chopped fresh coriander leaves
1 tablespoon lemon juice
2 teaspoons or the required amount of salt
1/4 cup cashew nuts
2-3 small cinnamon sticks
1-2 bay leaves, cut into small pieces
4 cardamom pods
DIRECTIONS
Wash and cook the rice and keep it aside
Into a blender add the coconut, Kasmiri red chilli powder, ginger and the garlic, grind into a smooth paste and keep aside
Heat oil in a wok or a thick-bottomed pan over a medium heat
Add the cashews, fry until golden brown and keep aside
Into the same oil add the cinnamon sticks, the bay leaves and the cardamom pods. Fry for 30 seconds
Add the onion slices, tomato pieces and the split green chillies and sauté until the vegetables are soft and mushy
Add the coriander leaves and sauté for a minute
Add the coconut paste and sauté for a minute
Add the lemon juice and mix
Add the required amount of salt and mix
Add the cooked rice and mix well, cover and cook for two minutes on a low flame, stirring in between
Add the cashews and mix, switch off the stove and serve
