Tomato rice is the most easy variety rice we can make if we have very less time and cooked rice on hand. This method is very easy and much tasty too. No dry garam masala are used to cook tomato rice and it is old traditional method. With less time and home available ingredients one can instantly prepare this rice. People who are allergic to spicy masala can definitely try this recipe and it can be served with any raita, vadam, or simple potato fry.
Preparation time: 10 min
Cooking time: 10 mins
Serves : 2 nos
Ingredients:
Oil - 2 to 3 tablespoon
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Peanut/Groundnut - 1 tablespoon (roasted)
Cashewnut - 6-10 nos
Garlic - 4 pods(finely chopped)
Onion - 1 (large, finely chopped)
Tomato - 2 (finely chopped)
Green chilli - 1 no (slit into half)
Curry leaf - one sprig
Chilli powder - 3/4 teaspoon
Corainder powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaf -1 tablespoon(finely chopped)
Cooked rice - 1 cup
Salt - to taste
Sugar -1/4 teaspoon
Water - 1/4 cup
Preparation Method:
1. Pressure cook raw rice with little salt and few drops of oil for 3 whistles.
2. Heat oil in a large pan and add mustard seeds, once it splutter add urad dal, channa dal, cashewnut, groundnut and saute well.
3. Add garlic,onion, green chilli, curry leaf and saute well until onion turns translucent. Add finely chopped tomatoes , sugar and cook well until tomato turns mushy.
4. Sprinkle all masala powder such as turmeric powder, chilli powder, garam masala, coriander powder with needed salt to the onion tomato gravy and give a nice stir. Add 1/4 cup of water to it, mix well, cover the pan with lid and allow the gravy to cook well until raw smell of masala vanish off in low flame.
5. Once oil separates the side of gravy, add finely chopped coriander leaf and switch off the flame.
6. Mix needed gravy to cooked rice and sprinkle little salt to it as per taste.
Yummy, instant and easy Tomato rice is ready to be served. Serve with any potato fry, soya chunk fry or yam fry.
Tips:
1. This gravy can be refrigerated for a week and can be served with dosa, idly too.
2. Always use gingelly oil to cook this gravy as it gives good taste.
Cooking time: 10 mins
Serves : 2 nos
Ingredients:
Oil - 2 to 3 tablespoon
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Peanut/Groundnut - 1 tablespoon (roasted)
Cashewnut - 6-10 nos
Garlic - 4 pods(finely chopped)
Onion - 1 (large, finely chopped)
Tomato - 2 (finely chopped)
Green chilli - 1 no (slit into half)
Curry leaf - one sprig
Chilli powder - 3/4 teaspoon
Corainder powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaf -1 tablespoon(finely chopped)
Cooked rice - 1 cup
Salt - to taste
Sugar -1/4 teaspoon
Water - 1/4 cup
Preparation Method:
1. Pressure cook raw rice with little salt and few drops of oil for 3 whistles.
2. Heat oil in a large pan and add mustard seeds, once it splutter add urad dal, channa dal, cashewnut, groundnut and saute well.
3. Add garlic,onion, green chilli, curry leaf and saute well until onion turns translucent. Add finely chopped tomatoes , sugar and cook well until tomato turns mushy.
4. Sprinkle all masala powder such as turmeric powder, chilli powder, garam masala, coriander powder with needed salt to the onion tomato gravy and give a nice stir. Add 1/4 cup of water to it, mix well, cover the pan with lid and allow the gravy to cook well until raw smell of masala vanish off in low flame.
5. Once oil separates the side of gravy, add finely chopped coriander leaf and switch off the flame.
6. Mix needed gravy to cooked rice and sprinkle little salt to it as per taste.
Yummy, instant and easy Tomato rice is ready to be served. Serve with any potato fry, soya chunk fry or yam fry.
Tips:
1. This gravy can be refrigerated for a week and can be served with dosa, idly too.
2. Always use gingelly oil to cook this gravy as it gives good taste.
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