Spicy Tomato Chilli Paste Recipe – Authentic Indian Rice Companion

Last Updated on 4 months by Neha Deshmukh

Spicy Tomato Chilli Paste Recipe – Authentic Indian Rice Companion

Hey everyone! If you’re anything like me, a simple bowl of rice can be so satisfying. But sometimes, it needs a little something extra, right? That’s where this spicy tomato chilli paste comes in. It’s a game-changer, honestly. I first made this years ago, trying to recreate a flavour I’d tasted on a trip to South India, and it’s been a staple in my kitchen ever since. It’s perfect for those nights when you want comfort food, but with a kick!

Why You’ll Love This Recipe

This isn’t just any tomato paste. It’s a vibrant, flavourful blend of spices and chillies that transforms plain rice into a delicious meal. It’s incredibly versatile – you can adjust the spice level to your liking, and it pairs beautifully with raita and papad. Plus, it’s surprisingly easy to make! It’s a little bit of work upfront, but the payoff is huge.

Ingredients

Here’s what you’ll need to whip up a batch of this magic:

• 8 tomatoes
• 10 dried red chillies
• ?? cup oil (approximately 180ml)
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 1 bay leaf
• 3 cardamom pods
• 1 inch cinnamon stick
• 1 star anise
• ?? tsp hing (asafoetida) – a pinch is usually enough!
• 1 inch ginger, grated
• 4 garlic cloves, chopped
• 1 green chilli, chopped (adjust to your spice preference)
• 3 tbsp cashews
• ?? onion, finely chopped (about 1 medium)
• ?? tsp turmeric powder (about ½ tsp)
• 1 tsp coriander powder
• 2 tsp salt (or to taste)
• 2 tbsp mint leaves, chopped
• 2 tbsp coriander leaves, chopped
• 1 tomato, chopped
• 4 cups boiled rice (for serving)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this paste special.

• Dried Red Chillies: Don’t skimp on these! They provide the base heat and a lovely smoky flavour. You can use Byadagi chillies for colour and less heat, or Guntur chillies for a serious kick.
• Urad & Chana Dal: These lentils add a wonderful nutty flavour and texture. They’re common in South Indian cooking and really contribute to the authenticity of the paste.
• Hing (Asafoetida): This one’s a bit funky, I won’t lie! But trust me, it adds an amazing umami depth. It’s often used in Indian cuisine to aid digestion and it’s particularly important in South Indian recipes. You can find it at Indian grocery stores or online. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the 8 tomatoes and 10 dried red chillies in water for about 5 minutes, until they’re nice and soft. Let them cool down, then blend them into a smooth puree. Set this aside – it’s the heart of our paste!
2. Now, heat the oil and ghee in a pan over medium heat. Add the mustard seeds. Once they start to splutter, add the cumin seeds, urad dal, chana dal, bay leaf, cardamom pods, cinnamon stick, and star anise. Sauté for about a minute, until fragrant.
3. Add the grated ginger, chopped garlic, and green chilli. Sauté until the cashews turn golden brown – this usually takes a few minutes. Keep stirring so nothing burns!
4. Add the chopped onion and cook until it becomes translucent. Then, mix in the turmeric powder, coriander powder, and salt.
5. Stir in the mint leaves, coriander leaves, tomato puree, and the chopped tomato. Cook until the oil starts to separate from the mixture – this is a sign that it’s ready! It will take about 10-15 minutes.
6. Finally, let the tomato mix cool completely and store it in the refrigerator. It will keep for up to a month!

Expert Tips

• Don’t be afraid to adjust the amount of green chillies to suit your spice preference.
• For a smoother paste, you can strain it after cooking.
• Using good quality ghee really elevates the flavour.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, reduce the number of dried red chillies. You can also remove the seeds from the green chilli.
• Regional Variations: My friend’s grandmother, who’s from Andhra Pradesh, adds a tablespoon of roasted sesame seeds to her paste for extra flavour. In Tamil Nadu, they sometimes add a pinch of jaggery to balance the spice.
• Storage for longer shelf life: You can freeze the paste in ice cube trays for individual portions.
• Vegan Adaptation: Simply substitute the ghee with an equal amount of oil. It won’t have quite the same richness, but it will still be delicious!

Serving Suggestions

This paste is amazing with rice, as you know! I usually mix about 2 tablespoons of the paste with 4 cups of boiled rice. But it’s also fantastic with idli, dosa, or even as a side with roti. Don’t forget a dollop of cooling raita and some crispy papad!

Storage Instructions

Store the cooled paste in an airtight container in the refrigerator for up to a month. As mentioned before, you can also freeze it for longer storage.

FAQs

• What type of rice is best served with this paste? Honestly, any rice works! But I particularly love it with fluffy basmati rice or short-grain parboiled rice.
• Can I use fresh tomatoes instead of boiled? You can, but boiling the tomatoes first helps to concentrate the flavour and makes the paste smoother.
• How can I adjust the heat level of this paste? Reduce the number of dried red chillies or remove the seeds from the green chilli.
• What is hing and where can I find it? Hing is asafoetida, a resin with a pungent smell. You can find it at Indian grocery stores or online.
• How long does this paste stay fresh in the refrigerator? It will stay fresh for up to a month in an airtight container.

Enjoy! Let me know in the comments if you try this recipe and what you think. I hope it brings a little bit of South Indian sunshine to your kitchen!