Tomato rice has many cousins across the world…. The Spanish rice popular in the US is made with chicken broth, tomatoes, garlic, and onions. In Mexico, a similar rice is cooked in tomato paste or tomato sauce and is known as the “Red Rice”. “Istanboli Polo” is an Iranian and Persian version.
This quick-to-make and yet so delicious rice has several versions in India too….. Tomato pulao with whole spices, basmathi based tomato rice, a nutty flavoured, rich tomato rice cooked in coconut milk, a simple rice using chillies and onions …. The variations are several. The versatility of this dish lies in its minimal ingredients, quick cooking time, and subtle flavours.
Here is a basic South Indian tomato rice prepared by my nephew Abhishek Ravi paired with a creamy boondhi raitha.
Ingredients for Tomato Rice Recipe
- Cooked rice 1 cup
- Tomato 4 chopped
- Onions 1 medium finely chopped
- Green chilly 2
- Curry leaves few
- Coriander leaves 1 tbsp finely chopped
- Red chilly powder 1 tsp
- Turmeric powder 1/2tsp
- Mustard seeds 1/2tsp
- Black gram dal 1 tsp
- Bengal gram dal 1 tsp
- Asafoetida 1/2tsp
- Salt to taste
- Oil 3 tbsp
Preparation Method:
- Take oil in a heavy-bottomed pan. Add mustard seeds and when they splutter add the dals. When the dals become light brown add the asafoetida and saute for a second.
- Lower the flame and add the onions and saute till pink.
- Add the curry leaves, green chillies, and tomatoes. Saute till the mixture is cooked mushy.
- Add turmeric and chilly powder and cook till the mixture becomes thick like a sauce and oil leaves its sides.
- Add the needed salt.
- Add the cooked rice and mix well till the tomato paste coats the rice uniformly. Serve garnished with coriander leaves.
