Tomato Rice Recipe – Authentic Indian Flavors & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Tomato Rice Recipe – Authentic Indian Flavors & Spice Blend

Introduction

There’s just something so comforting about a warm bowl of tomato rice, isn’t there? It’s one of those dishes that instantly transports me back to my childhood, to the aroma filling my grandmother’s kitchen. This isn’t just any tomato rice; it’s a flavorful journey through South Indian spices, a little tangy, a little spicy, and utterly delicious. I’m so excited to share my family’s recipe with you – it’s a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This tomato rice is more than just a quick meal. It’s packed with flavor, relatively easy to make, and incredibly versatile. It’s perfect for a weeknight dinner, a simple lunch, or even as part of a festive spread. Plus, the aroma while it’s cooking is divine. You’ll love how the simple ingredients come together to create something truly special.

Ingredients

Here’s what you’ll need to create this flavorful tomato rice:

• 1 cup Basmati rice
• 3 Tomatoes
• 1 Onion
• 15 Garlic cloves
• 2 Green chillies
• 1 teaspoon Red chilli powder
• 0.5 teaspoon Garam masala powder
• 0.125 teaspoon Turmeric powder
• 1 tablespoon Coriander leaves
• 1 tablespoon Oil
• 1 teaspoon Ghee
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 2 teaspoons Chana dal (split chickpeas)
• 1 teaspoon Fennel seeds
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Basmati Rice: Choosing the Right Grain

Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a beautiful aroma. I usually go for the extra-long grain variety. About 200g of rice is perfect for this recipe.

Tomatoes: Fresh vs. Canned & Regional Varieties

Fresh, ripe tomatoes are best, of course! But if you’re making this out of tomato season, good quality canned diced tomatoes (about 400g) work wonderfully. In South India, we often use the smaller, sweeter varieties of tomatoes for this dish.

Spices: The Heart of South Indian Flavor – Mustard Seeds, Urad Dal & More

Don’t skimp on the spices! They’re what give this rice its signature flavor. Mustard seeds should be plump and fragrant. Urad dal and chana dal add a lovely nutty texture.

Oil & Ghee: The Traditional Fat Combination

The combination of oil and ghee is classic. The oil helps with the tempering, while the ghee adds a richness and aroma that’s hard to beat. You can use any neutral cooking oil like sunflower or vegetable oil.

Curry Leaves: Freshness & Aroma

Fresh curry leaves are a must! They have a unique citrusy aroma that elevates the entire dish. If you can’t find fresh, dried curry leaves just won’t have the same impact.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the basmati rice in hot water for about 10 minutes. This helps it cook up fluffy.
2. Drain the rice and pressure cook it with 1.5 cups (360ml) of water for 3 whistles. If you don’t have a pressure cooker, you can cook the rice on the stovetop – just adjust the water and cooking time accordingly.
3. Once cooked, fluff the rice with a fork and a little ghee or sesame oil. Let it cool completely – this is important!
4. Now, for the magic! Heat the oil and ghee in a kadai (a deep frying pan). Add the mustard seeds. When they start to splutter, add the urad dal, chana dal, and fennel seeds.
5. Let them fry for a minute or two, until golden brown. Then, add the curry leaves and watch them sizzle!
6. Add the sliced garlic and green chillies. Sauté until fragrant, about a minute.
7. Add the chopped onion and fry until translucent. Then, mix in the chopped tomatoes and a pinch of salt. Cook until the tomatoes are soft and pulpy.
8. Stir in the red chilli powder, garam masala, and turmeric. Cook until the oil starts to separate from the masala – this means it’s ready!
9. Gently combine the tomato masala with the cooled rice. Mix well, ensuring the rice is evenly coated.
10. Let the rice rest for about 10 minutes before serving. This allows the flavors to meld together beautifully. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the rice! It should be separate and fluffy, not mushy.
• Cooling the rice completely before mixing with the masala is crucial. Otherwise, the rice will become sticky.
• Adjust the amount of green chillies and red chilli powder to your spice preference.

Variations

• Vegan Tomato Rice: Simply skip the ghee and use only oil.
• Gluten-Free Tomato Rice: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chillies and red chilli powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations – Pongal & Special Occasions: During Pongal, we often add a handful of roasted peanuts and cashews to this rice for extra crunch and flavor.

Serving Suggestions

Tomato rice is delicious on its own, but it also pairs well with:

• Raita (yogurt dip)
• Papadums (crispy lentil wafers)
• A simple vegetable curry
• Pickle

Storage Instructions

Leftover tomato rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What type of rice is best for Tomato Rice?

Basmati rice is the best choice! Its long grains and fragrant aroma complement the spices beautifully.

Can I make this Tomato Rice in an Instant Pot?

Yes, absolutely! You can use the sauté function to make the masala and then the rice cooking function to cook the rice. There are many Instant Pot tomato rice recipes online for specific timings.

How can I adjust the tanginess of the Tomato Rice?

You can add a squeeze of lemon juice or a small amount of tamarind paste to enhance the tanginess.

What is the role of each spice in this recipe?

Mustard seeds add a nutty, pungent flavor. Urad dal and chana dal provide texture and nuttiness. Fennel seeds offer a subtle sweetness. Curry leaves contribute a unique citrusy aroma. Turmeric adds color and a mild earthy flavor. Garam masala is a warming spice blend that ties everything together.

Can I prepare the tomato masala ahead of time?

Yes, you can! The tomato masala can be made a day or two in advance and stored in the refrigerator. This will save you time when you’re ready to make the rice.