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Tomato Rice

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Tomato Rice is a flavorful South Indian dish made with cooked rice, ripe tomatoes, and aromatic spices. Tangy, mildly spicy, and ready in minutes, it’s perfect for lunch boxes, quick meals, or as a side dish.

Ingredients

  • 2 cups cooked rice (preferably cooled or day-old)
  • 2 medium ripe tomatoes, finely chopped or pureed
  • 2 tablespoons oil (vegetable or coconut oil)
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 dried red chilies
  • 1–2 green chilies, sliced
  • 8–10 curry leaves
  • 1 medium onion, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala or sambar powder (optional)
  • Salt to taste
  • 2 tablespoons chopped fresh coriander leaves (for garnish)

Instructions

  1. Heat oil in a pan and add mustard seeds. Let them splutter.
  2. Add cumin seeds, dried red chilies, green chilies, and curry leaves. Sauté for a few seconds.
  3. Add chopped onions and sauté until golden brown.
  4. Stir in ginger-garlic paste and cook until the raw smell disappears.
  5. Add chopped or pureed tomatoes. Cook until the tomatoes break down and the oil starts to separate.
  6. Mix in turmeric powder, red chili powder, and optional garam masala or sambar powder. Cook for 2–3 minutes.
  7. Add salt to taste and stir well.
  8. Gently fold in the cooked rice and mix until evenly coated with the tomato masala.
  9. Cook for 2–3 more minutes, then turn off the heat.
  10. Garnish with chopped coriander leaves and serve hot or at room temperature.

Notes

  • Use day-old rice for best texture and to avoid sogginess.
  • Adjust spices to your preferred heat level.
  • Add vegetables or nuts for variety and added nutrition.
  • Substitute tomato puree for chopped tomatoes if preferred.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/tomato-rice/