South Indian Tomato Rice
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About South Indian Tomato Rice
Tomato Rice South Indian style is a true delicacy that brings the vibrant flavors of the region straight to your table. This dish features rice cooked with a specially crafted tomato masala, ensuring every grain is infused with the unique tang and aroma of fresh tomatoes.
The secret lies in the blend of black lentil, chana dal, fenugreek seeds, coriander seeds, and a hint of red chili powder, creating a rich, aromatic base. Ideal for brunch or lunch, this South Indian classic offers a deliciously comforting meal that's both satisfying and bursting with authentic taste.
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Recipe Time & More
Ingredients
- 1 tsp Black Lentil Powder (Urad Dal, or masala, or urad for masala urad dal split 㠜)
- 1 gm Chana Dal (Split Chickpeas, split bengal)
- 1/4 tsp Fenugreek Leaves (Methi Dana)
- 2 tsp Coriander Seeds
- 1 tsp Red Chili Powder
- 2 tbsp Coconut (grated dry)
- 1/2 tsp Asafoetida (Hing, or hing hing)
- 2 tsp Refined Oil
- 2 cup Rice (Cooked)
- 1/2 cup onion (chopped)
- 3/4 cup Tomatoes (fresh pulp)
- Spices (turmeric , or salt 㠜 salt)
- 1 tbsp Refined Oil
- 2 tsp Desi Ghee
- 1 tsp Mustard Seeds (Rai)
- 3 tbsp Peanuts (raw)
- 6 leaves Curry
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Instructions
- Masala powder - Heat the oil in a Kadai, add the urad dal, chana dal, fenugreek seeds and coriander seeds and saut for 1 minute. Add all other ingredients and cook for 1 to 2 minutes, while stirring continuously. Cool the mixture. One cool, blend to
- Take tomato pulp in a Kadai, add turmeric powder and salt. Mix well and cook for 2 to 3 minutes. Add the prepared masala powder, mix well and cook for another 1 min. Keep the tomato paste aside.
- Heat the oil and ghee in a pan and add the mustard seeds. Let it splutter. Add peanuts and curry leaves and saut for 2 to 3 min till the peanuts turn light brown. Add green chillies and onion and tomato and saut for another 1 to 2 min. Add little w
- Add cooked rice to above mixture and add salt. Cook for 2 min. Serve hot.
Recipe Video
Recipe Notes
Additional Tips
- For an extra layer of crunch and flavor, try tempering curry leaves and whole cashew nuts in ghee or coconut oil before mixing them into the rice.
- If you prefer a more intense tang, add a small amount of tamarind pulp to the tomato masala while cooking—it deepens the sour notes without overwhelming the dish.
- To enhance the aroma, lightly dry-roast the coriander seeds, chana dal, and fenugreek seeds before grinding; this step brings out their essential oils and boosts the flavor of the masala.
- This dish travels well and can be made a day ahead—the flavors actually deepen as it rests, making it perfect for lunchboxes or picnics. Store in an airtight container at room temperature for up to 12 hours or refrigerate for up to 2 days.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 490kcal | Carbohydrates: 61g | Protein: 9g | Fat: 24g | Polyunsaturated Fat: 7.2g | Monounsaturated Fat: 14.4g | Fiber: 4g | Sugar: 4g
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Richa Gupta
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This is so tempting! Thank you.
Looks so yummy! Excited to make it.
This looks so good! Appreciate the share.
I’m loving this recipe already!