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Tomato Rice With South Indian Taste

Tomato Rice

South Indian food is people’s favourite for breakfast across the nation; Idli, Dosa, Medu Vada, Uttapas…all lip-smacking dishes. While we are discussing South Indian food, for sure we just cannot leave behind the different types of rice dishes from the states in the south.

Rice is their staple food, it is but obvious that they have varieties of finger-licking recipes and one of these recipes is that of Tomato Rice! A full-flavoured dish which no one will ever able to resist.

A South Indian style is easy to put together, extremely tasty and healthy. Garlic in the recipe gives the meal an exotic flavour. A simple, tasty one-pot meal.

Cuisine                                   Preparation Time                                   Serves                                   Type
Indian                                       30 Minutes                                                   2                                             veg.

 

Ingredients

1 cup rice

3 big tomatoes; pureed

1 onion; chopped

Bay leaves

1 tablespoon ginger garlic paste

1 garlic pod, crushed (optional) or Azafran’s Garlic Infused Extra Virgin Olive Oil

¼ teaspoon Black gram (urad dal)

2 green chillis, slit into half

½ teaspoon split Bengal gram (chana dal)

¼ teaspoon cumin seed

A pinch of turmeric powder

¼ teaspoon mustard seed

2 cloves

Salt to taste

1 tablespoon cooking oil

Curry leaves

Coriander leaves and fried cashews for garnishing

Preparation

Wash and soak rice for 10 minutes. Parboil the rice.

Heat oil in a pan. Add mustard and urad dal. Let it crackle.

Add the bay leaves, cloves, cumin seeds and chana dal.

After few seconds add chopped onion and curry leaves and fry till golden brown.

Add green chilli & ginger garlic paste. Sauté for a few minutes.

Add pureed tomatoes. Keep stirring till oil separates.

Add crushed garlic/Azafran’s Basil Infused EVOO, salt and turmeric powder and mix well.

Now add this mixture on cooked rice and blend thoroughly.

Cook for 2 to 3 minutes under medium heat.

Garnish with chopped coriander leaves and fried cashews.

Serve with raita, pickle or papad.

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