Tomato Rice

previous post: Vegetable Hand Pie/ Vegetable Puffs | next post: Carrot yogurt rice
Please shareShare on Google+0Share on LinkedIn0Pin on Pinterest0Share on StumbleUpon0Tweet about this on Twitter0Buffer this pageShare on Facebook0

Tomato rice is mainly a comfort food for me. When I am in hurry or lazy; I love to have some simple classic dishes like tomato rice, curd rice and lemon rice. Tomato rice and curd rice are more appreciated in my home than any other rice. You need only a raita and a pickle to enjoy these two dishes.

A single tomato carries higher percentage of vitamin c, potassium, iron, vitamin A, and lycopene. Lycopene is an antioxidant which stops and prevents free radical cells from forming in our body thus possibly preventing cancer. It is considered to be one of the healthiest vegetables. So consuming tomato every day is important as well as it help to maintain a healthy life style.

Yesterday I haven’t prepared any curries, only cooked rice, thinking that I have some curry left in fridge, so I can have for my lunch, as hubby had some meeting and was not coming for lunch. Around noon I opened the fridge, and realized I had no curry for lunch. I then debated on making curd rice or tomato rice; finally tomato rice won the race. I decided to make this dish. I made tomato rice with modification from this recipe.

What you need

Cooked rice: 2 cup ( I used rosematta rice)
Tomato: 4 no
Onion: 1 no
Green chili: 1 no (I used Serrano pepper)
Turmeric powder: ¼ teaspoon
Curry leaves: 12 no (I haven’t used as I have none in my hand)
Spice powder: 2 tablespoon (If you need more spiciness use entire powder)
Mustard seeds: ½ teaspoon
Roasted peanuts: ¼ cup
Salt: ½ teaspoon or to taste
Gingerly oil. 11/2 tablespoon


Spice powder

Red chilies: 4 no
Coriander seeds: 1 tablespoon
Bengal gram dal/Channa dal: 1 tablespoon
Black gram dal/ Urad dal; ½ tablespoon
Fenugreek seeds: 1/8 teaspoon
Asafetodia: ¼ teaspoon

How I made

Put tomatoes in pot of boiling water and cook for another 5 minutes. Switch off the flame and put the tomatoes in cold water and peel the skin and make puree using a blender.
  
Dry roast ingredients for the spice powder one by one .Cool for 5 minutes. Grind them into fine powder using a coffee blender or mixer.
Heat 1 ½ tablespoon of gingerly oil in a pan add mustard seeds as it starts popping add chopped onions , curry leaves ( if using) and green chili and fry them until onions change color or becomes translucent. It takes about 6 to 7 minutes in medium flame. To this add tomato puree, salt and turmeric powder and cook them for another 10-12 minutes until everything cooked well. 
Add cooked rice along with spice powder and stir for another 2 minutes or until everything get combined well. Add roasted peanuts and mix well.
Enjoy with raita or pickle along with some chips or papadam. 

Preparation time: 40 minutes
Yield: 4 serving
Verdict: Yummy
Will you make it again: I will

Swathi

Related Posts Plugin for WordPress, Blogger...

If you like this post,

Comments