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Monday, 15 September 2014

Tomato Rice - South Indian Style

           Left over rice can easily be used up by preparing this yummy one meal wonder called Tomato Rice. It is an authentic, tangy South Indian dish, generally had as a snack or breakfast along with some pickles and papad. I always go ahead and use some sambar powder to enhance the flavour and taste. 

          It is very quick and easy to make and great for a lunch box meal too. It can be made spicier by increasing the chilies according to individual preference. Few roasted peanuts or cashewnuts too can be added for some slight crunch. Please check for an easy step by step method with photos to prepare it.

  • 1-2 cups cooked rice
  • 2-3 tomatoes, chopped
  • 1-2 tbsp. oil
  • 1 tsp. mustard seeds
  • pinch of asafoetida (hing)
  • 1 tsp. urad dal (split black gram)
  • 1 tbsp. chana dal (Bengal gram)
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1" ginger, chopped
  • 2 fresh chilies, chopped
  • 1 sprig curry leavess
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. sambar powder (opt)
  • 1 tsp. coriander leaves, chopped (opt)

          Heat oil and temper with the mustard seeds. After it stops spluttering, add the asafoetida, urad dal and chana dal and saute till it changes colour.

          Then add the onion, garlic, ginger, curry leaves and fresh chilies and fry till light brown. Add the chopped tomatoes and turmeric powder and fry on low flame till the tomatoes are well mashed up.

          Next add the cooked rice, salt and sambar powder. Mix well so it is well coated with the spices. Stir fry for 2-3 minutes. Serve, garnished with coriander leaves.

                 Heat oil and temper with mustard seeds. Saute for a few seconds. Add the 
                 asafoetida, urad dal and chana dal and saute till it changes colour. Then add
                 the onion, ginger, garlic, fresh chilies and curry leaves. Fry till light brown.

                   Then add the tomatoes and turmeric powder. Saute till it is mashed up. Add 
                   the rice, salt and sambar powder. Saute for 2-3 minutes.

                               Serve, garnished with coriander leaves.

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