Saturday, June 8, 2013

Tomato Rice

It's one of my convenient , simple dish normally made for Sunday dinner. Easy to make tasty to the palette.

Ingredients: Serves 4 
Rice                                       2 cups
Oil.                                        2 tbsp
Onions.                                   2 small ( Coarsely sliced)
Homemade Tomato  purée        2 cups*
Bay leaves.                             2 no.
Cloves.                                  4 no.
Cinnamon.                              1 piece
Mustard seeds.                        1 tsp
Cumin seeds.                          1 tsp
Green chilly.                          1 no. Finely chopped 
Curry leaves.                          12
Garlic crushed.                       1 tsp heaped
Ginger paste.                          1 tsp heaped
Red chilly pd.                         1. 1/2 tsp
Salt                                        To taste
Coconut milk powder.             1/2 cup
Water.                                   4 cups
Ghee / clarified butter            4 -6 tsp
Coriander leaves.                    For garnish

  1. Wash and soak rice for 30 min.
  2. Dissolve  coconut milk pd in 1 cup warm water
  3. In a big non stick pan heat oil. Crackle mustard seeds, cumin seeds.
  4. Now add bay leaf, cinnamon stick, cloves. Fry for half a minute .
  5. Add curry leaves, green chilly and garlic .
  6. Stir and tip in onions. Fry till soft and golden.
  7. Add tomato purée , ginger paste and red chilly pd.
  8. Cook till it becomes thick and oil separates.
  9. Strain the rice and tip into the pan. Add coconut milk and 3 cups of water and salt.
  10. Mix well and bring it to a boil.
  11. Cover and cook on low heat till rice is done. By then all the water will also be absorbed.
  12. Remove from fire. 
  13. Garnish with chopped coriander .
  14. Pour hot ghee / clarified  butter either on the whole rice or a tsp each on individual plates.
  15. Serve hot with pappadam( fried papad) and curd.
  1. Instead of coconut milk pd  you can also use coconut milk available in tetra packs. In that case use 2 tetra packs of 200 ml each, add  enough water to it to make  4 cups of liquid and use this instead of four cups of water mentioned in the recipe.
  2. I have used extra virgin olive oil but you can use any vegetable oil.
  3. * To make tomato purée , blanch tomatoes in boiling water. Remove skin and purée in a liquidizer.