Name: Tomato Rice – South Indian Style
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2-4 People
Cuisine: Indian
Ingredients: 2-3 tbsp Oil; 7-8 no. Garlic cloves; 7-8 no. Dry kashmiri red chillies; 5-6 Small Brinjals, cut into quarters; Few Tender Coriander stems; 5-6 Medium Tomatoes, cut into quarters; 2 sprig Curry leaves; to taste Salt; 1 tsp Sugar; ½ tsp Turmeric powder; 1 tsp Degi red chilli powder; ⅓ cup Water; 2 tbsp Oil; 1 tbsp Whole Urad dal; ¼ tsp Dry fenugreek seeds; 1 tsp Small Mustard seeds; 2 sprig Curry leaves; 3 Large Onions, roughly sliced; 1 tbsp Ginger Garlic paste; 2 tbsp Ghee; 3 Large Tomatoes, finely chopped; to taste Salt; 2 tsp Degi red chilli powder; 2 tsp Coriander powder; 2 inch Cinnamon stick; 8-10 no. Black peppercorns; all Prepared Paste; 1 cup Water; 3 cup Sella Basmati rice (soaked for ½ hr); 2 cups Water

Step-by-Step Instructions

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Prepare the Paste
Heat 2-3 tbsp oil in a pan. Add 7-8 garlic cloves, 7-8 dry Kashmiri red chilies, and a few tender coriander stems. briefly. Add 5-6 medium tomatoes cut into quarters, 2 sprigs of curry leaves, salt to taste, 1 tsp sugar, ½ tsp turmeric powder, and 1 tsp Degi red chili powder. Add ⅓ cup water. Cover and cook until the tomatoes are soft and mushy. Blend this mixture into a smooth paste.
Prepare the Tadka
In a separate pan, heat 2 tbsp oil. Add 1 tbsp whole urad dal, ¼ tsp dry fenugreek seeds, and 1 tsp small mustard seeds. Let them splutter. Add 2 sprigs of curry leaves and 3 large roughly sliced onions. until the onions are translucent. Add 1 tbsp ginger garlic paste and 2 tbsp ghee. Mix well. Add 3 large finely chopped tomatoes, salt to taste, 2 tsp Degi red chili powder, 2 tsp coriander powder, 2 inch cinnamon stick, and 8-10 black peppercorns. Cook until the tomatoes are soft and the spices are fragrant.
Combine Paste and Tadka
Add the prepared tomato paste to the tadka. Mix well. Add 1 cup water and salt to taste. Bring the mixture to a boil.
Cook the Rice
Add 3 cups of Sella Basmati rice (soaked for ) to the boiling mixture. Add 2 cups of water and salt to taste. Stir gently to combine. Add 1 tbsp ghee. Cover the pan and cook on low heat until the rice is fully cooked and all the liquid is absorbed. Turn off the heat and let the rice rest, covered, for at least to allow the to distribute evenly and the grains to fluff up.
Serve and Garnish
Gently fluff the rice with a spoon. Serve the tomato rice hot. Garnish with grated cheese, a slice of tomato, and a coriander sprig. Serve with raita on the side.

Before You Cook

Helpful details before you start

Spice LevelFiery

Red chili · Chili powder · Mustard · Ginger · Black pepper

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 4 swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)

AllergensThis recipe contains dairy.

dairy

Plan Ahead

Complete this step earlier to save time later.

Cook the Rice30 minutes
Add 3 cups of Sella Basmati rice (soaked for ½ hour) to the boiling mixture. Add 2 cups of water and salt to taste. Stir gently to combine. Add 1 tbsp ghee. Cover the pan and cook on low heat until the rice is fully cooked and all the liquid is absorbed. Turn off the heat and let the rice rest, covered, for at least 5 minutes to allow the steam to distribute evenly and the grains to fluff up.
View Step 4

Variations

Simple ways to adapt this recipe.

For a 'Pizza Rice' twist
Top with grated cheese, oregano, and chili flakes.
For a 'Mexican Rice' variationCustomise
Add mixed vegetables.
For the pasteCustomise
You can add grated coconut for a more authentic South Indian flavor.

Helpful Tips

Small details that can improve the final result.

Flavour tipDon't Be Stingy with Onions
Don't be stingy with onions and tomatoes in the tadka, as they form the base of the flavor.
TipCook the Tadka on Medium
Cook the tadka on medium heat to prevent spices from burning and to maintain the vibrant red color of the tomatoes.
PreparationAfter Cooking
Let the rice rest covered for 5 minutes off the heat to absorb excess moisture and allow the grains to separate.

Your Notes

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Tomato Rice – South Indian Style

35 mins

Indian · South Indian

10 min

25 min

2-4 People

~450 kcal

For Paste

For Tadka & Rice

For Garnish

Prepare the Paste

Prepare the Tadka

Combine Paste and Tadka

Cook the Rice

Serve and Garnish

Comments (0)

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