Tomato Rice

 

          Tomato rice is a classic South Indian breakfast, especially popular in Tamil Nadu where it is called Takkali Sadam. Any leftover rice can be made use of, to prepare this simple and yummy one-pot meal. You can also enjoy it for brunch, snack, as a lunch box meal or as a picnic meal. I used some sambar powder to enhance the flavour. You can substitute it with some idli podi (gunpowder) or can skip it. 

          This is a very quick and an easy recipe that is just ideal when you run out off time or when you have hungry pangs. Enjoy it with or without pickle, raita, chips, fryums or papad. Do check out the step by step pictorial recipe to prepare it. 

• 2 cups cooked rice
• 2-3 tomatoes, chopped
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 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 green chilies chilies, slit
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. sambar powder
• 1 tsp. coriander powder
• 2 tbsp. roasted peanuts 
• 1 tsp. coriander leaves, chopped 

          Heat oil and temper with the dry red chilies and mustard seeds. After it stops spluttering, add the urad dal and chana dal and sauté till it changes colour.

          Then add the onion, garlic, ginger, curry leaves, asafoetida and green chilies and fry till light brown. 

          Add the turmeric powder, sambar powder and coriander powder. Give it a stir and then add the chopped tomatoes. Cover and cook on a medium flame till it is well mashed up. (Sprinkle some water if necessary)

          Now add the cooked rice, salt and roasted peanuts. Mix everything well and stir fry for 2-3 minutes. Then switch off the flame.

          Garnish with coriander leaves and serve with or without pickle, raita, chips, fryums or papad.

                             Heat oil and temper with the dry red chilies and mustard seeds.

                    After it stops spluttering, add urad dal & chana dal. Sauté till it changes

                    colour.

                     Add onion, garlic, ginger, curry leaves, asafoetida and green chilies. Fry

                     till light brown. 

                    Add turmeric powder, sambar powder & coriander powder. Give it a stir.

                       Add chopped tomatoes. Cover & cook on a medium flame till it is well 

                       mashed up.

                    Add the cooked rice, salt & roasted peanuts. Mix everything well & stir fry

                    for 2-3 minutes. Then switch off the flame.

                                  Garnish with coriander leaves.

                                 Serve with or without some pickle or chips / fryums / papad.