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
Red chilies: 4 no
Coriander seeds: 1 tablespoon
Bengal gram dal/Channa dal: 1 tablespoon
Black gram dal/ Urad dal; ½ tablespoon
Fenugreek seeds: ⅛ teaspoon
Asafetodia: ¼ teaspoon
How I made
Preparation time: 40 minutes
Yield: 4 serving
Will you make it again: I will
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.