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Home Dish Tomato Rice

Tomato Rice

Name: How to cook Tomato Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Sakshi Nillawar

Tomato Rice

#Mar #W1 #cookpadindia This quick, delicious Tomato Rice recipe is a favorite dish from the Tamil Nadu state of South India. Also known as Thakkali Sadam, this one pot wonder is tasty, healthy and perfect to pack in a tiffin for lunch on the go.

Ingredient

Food ration :

3 servings

Cooking time :

20 minutes

heaped cup basmati rice or any regular rice

as required

water

1 cup

finely chopped tomatoes

1/3 cup

finely chopped onions or 1 medium-sized onion

1.5 teaspoons

Ginger Garlic Paste

1/2 teaspoon

chopped green chilli

1/2 teaspoon

mustard seeds

4-5

fenugreek seeds (methi seeds) – optional

1/2 inch

true cinnamon

green cardamoms

2-3

cloves

6-7

curry leaves (medium-sized)

1/4 teaspoon

turmeric powder

1/2 teaspoon

red chilli powder

1/2 teaspoon

Coriander Powder (ground coriander)

1 teaspoon

cumin powder (ground cumin)

1/2 tablespoon

chopped mint leaves

1/4 cup

chopped coriander leaves

1.5-1.75 cups

water or add as required

2 tablespoons

oil – any neutral oil

as required

salt

Cooking instructions

* Step 1

Rinse basmati rice or any regular rice for a couple of times in water. Then soak the rice in water for 20 to 30 minutes. Later drain the rice and keep aside. Chop the tomatoes, onions and green chillies finely. Peel and crush the ginger-garlic in a mortar pestle. Also, chop the mint and coriander leaves Keep aside all the spices required for the rice.

* Step 2

In a 3 litre pressure cooker, heat the oil. Keep the flame to a low and add mustard seeds and crackle them. Then add fenugreek seeds and just lightly fry for a couple of seconds without burning them. Then add finely chopped onions and cinnamon, cardamoms and cloves. Stir and sauté until the onions turn translucent and soften.

* Step 3

Add the ginger-garlic paste, chopped green chilies and curry leaves. Stir and sauté for some seconds until the raw aroma of ginger-garlic goes away Now add chopped mint leaves and coriander leaves. Stir and saute for a minute. Keep heat to a low or switch off the heat. Add the finely chopped tomatoes and turmeric powder, red chilli powder, black pepper powder or crushed black pepper, coriander powder and cumin powder.

* Step 4

Mix very well and sauté the tomatoes until they soften and become pulpy with oil releasing from the sides.

* Step 5

Add the soaked rice. Gently mix the rice with the tomato mixture very well. Sauté for a minute. Add 1.75 cups water. For a more softer consistency in the rice, you can also add 2 cups water. Season with salt as per taste. Cover and pressure cook tomato rice for 2 whistles on medium flame or about 10 to 11 minutes. To get a softer rice, you can also pressure cook for 3 whistles. When the pressure settles down on its own. Then remove the lid and gently fluff the tomato rice.