Tomato Rice – Chef Venkatesh Bhat Style

Step 1: Prepare the Rice

Boil regular raw rice until three-quarters cooked, then drain all the water and let it cool down completely. The rice should be separate and not mushy.

Step 2: Heat Oil and Temper Spices

Heat 3 tablespoons of groundnut oil in a wok (kadai) over medium heat. Once hot, add 1 teaspoon of mustard seeds and let them crackle. Then add 4 whole dried red chilies, 1 teaspoon of urad dal, 1 teaspoon of channa dal, 1/2 teaspoon of jeera, and 3 teaspoons of cashew nuts. Sauté until the dals turn golden brown and the cashews are lightly toasted.

Step 3: Add Curry Leaves, Onion, and Garlic

Add 1 sprig of curry leaves to the wok and let them splutter. Immediately add 1.5 finely chopped medium-sized onions and sauté until they turn translucent and slightly golden brown. Then add 2 teaspoons of finely chopped garlic and continue to sauté until the raw smell of garlic disappears.

Step 4: Cook Tomatoes and Spices

Add 3 finely chopped ripe tomatoes to the wok. Cook, mashing them with the spatula, until they soften and release their juices. Add 1/2 teaspoon of turmeric powder and 1 teaspoon of Kashmiri chili powder. Mix well and cook for about 20 seconds until the raw smell of the powders is gone.

Step 5: Simmer the Masala

Pour in 250 ml of water. Add 1 slit green chili. Let the mixture boil vigorously for 8-10 minutes until the raw smell of tomatoes completely disappears and the masala thickens. The oil should start to separate from the mixture.

Step 6: Season and Finish Masala

Add salt to taste (for both the masala and the rice) and 1/2 teaspoon of asafoetida (perungayam). Mix well. Add 1 tablespoon of ghee and stir until the masala becomes shiny. Add another tablespoon of ghee and mix again. Reduce the heat to low.

Step 7: Combine with Rice

Add the 250 grams of cooked and cooled rice to the prepared tomato masala in the wok. Gently mix the rice with the masala using two spatulas or spoons, ensuring every grain is coated and no lumps are formed. Continue mixing until the rice is evenly colored and heated through.

Step 8: Garnish and Serve

Turn off the heat. Add a generous amount of freshly chopped coriander leaves over the tomato rice. Give it a final gentle mix. Serve hot.

• Use ripe, red tomatoes for a vibrant color and good flavor.

• Ensure the cooked rice is cooled and separate to prevent it from becoming mushy when mixed.

• Cook the tomato masala until the oil separates and the raw smell is gone for best flavor.

• For a no-onion, no-garlic version, skip adding onion and garlic and add chopped tomatoes after the tempering.

• If using less sour tomatoes (like Bangalore tomatoes), add about 20g of tamarind pulp dissolved in water to the masala for a tangy flavor.