Tomato Rice… this tangy, one-pot recipe is a breakfast/lunch/dinner staple in any South Indian household. No side dishes necessary, you can enjoy the best of it with just the papadum or raita and an equally tangy sour pickle. Gosh! My tastebuds have got the goose-bums already 😛 It used to be a tiffin-regular of my Keralite friend, thus the recipe. I remember exchanging my tiffin with hers so that I could gobble down all of it alone, without a thread of shame 😛
Preparation time: 10 minutes
Cooking time: 20-25 minutes
1 cup (250 gm) cooked basmati rice
3 big size tomatoes, finely chopped
1 medium size onion, finely chopped
1 tbsp ginger-garlic paste
2 green chilies, chopped
2 heaped tsps kashmiri chili powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
2 tsps coriander powder
1 tsp cumin powder
2 tsps mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
5-6 curry leaves
1 bay leaf
1/2 stick of cinnamon
3 cardamom pods
Asafoetida, a pinch
Oil for frying
Salt for seasoning
- Heat oil in a heavy bottomed pan.
- Add asafoetida and mustard seeds and let them temper.
- Add cumin and fenugreek seeds.
- Now add the whole spices – cardamom, cinnamon, cloves, bay leaf and fry till they release their aroma.
- Add curry leaves, chopped green chilies and stir for a bit.
- Tumble in the onions and fry till soft and translucent.
- Add the ginger-garlic paste and stir till the raw smell of ginger goes away.
- Add tomatoes and cook till they turn soft and mushy.
- Add the spice powders – kashmiri chili powder, turmeric, coriander, cumin and black pepper. Add salt and fry on medium till the oil starts separating at the sides. Lid on and cook on for 3-4 minutes till the tomatoes and onions look completely dissolved in each other..
- Spoon in the cooked rice and mix gently with fork till the entire rice is coated with this super-tangy spice mix. Don’t use spoon here as spoon tends to break the rice.
P.S: Serve with plain yogurt / raita / crispy papadum and pickle. Once cooled completely, it can be refrigerated for up to 4-5 days in an air-tight container.
Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.
Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂
I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.
Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.
After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!
Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…
I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at email@example.com.