Tuesday, December 8, 2009

Tomoto Rice

Tomato Rice is a popular South Indian recipe.I love it's tangy taste. This is one of the best dishes. Tomato's origins can be traced back to the early Aztecs around 700 A.D; therefore it is believed that the tomato is native to the Americans.An interesting aspect of tomato history is the classic debate: Is the Tomato a Fruit or Vegetable? (To be! not to be!) Although the facts about tomatoes put them in the fruit category, it is a food that we commonly think of and use as a vegetable.The English word tomato comes from the Spanish tomatl, first appearing in print in 1595.Tomatoes are rich in vitamins A and C and fibre, and are cholesterol free.
Here is my version of Tomato rice's recipe.
Oil - 4 tbsp
Bay Leaf - 1
Cardomon - 1
Cloves - 2
Cashew - 1/4 cup
Onion Medium chopped - 1
Ginger finely chopped - 1 inch piece
Garlic finly chopped -4-5
Green Chilli slit - 2
Tomatoes big(very finely chopped) - 2
Chilli powder - 1 tsp
Salt as per taste
Turmeric - 2 pinches
Garam Masala Powder - 1 tsp
Basmati Rice - 2 cups
Fresh Corriander - 1
With Pressure Cooker
1)Heat oil in a Pressure cokker and add Bay leaf,Cardomon,Cloves.Fry them for about 30 secs and then add the onions,fry till trasnlucent.
2)To this add Ginger and Garlic,fry for a minute and add green chillies and Tomato.
3)Keep mixing till the tomatoes blend nicely for about 4-5 minutes
4)Then mix in the other spices,Chilli powder,Turmeric powder and Garam Masala.
5)Cook on medium heat for 3-4 minutes,stirring frequently.
6)Now add the corriander leaves,water(For 2 cups of rice i use 3/12 cup of water as there is little water in the Tomato Gravy we have made),salt and rice. Give a nice mix and pressure cook it for 2 whistles.
With Rice Cooker
1)Follow the same recipe for making tomato mix as above in a pan and then transfer it to a Rice cooker.
2)Add 2 cups of rice and 4 cups of water.
3)Once done mix them nicely.
4)And Cook them in the rice cooker
With Plain Rice
1)Make the rice seperately with rice cooker or Pressure cooker.
2)Make the tomato mix (with just enough water content in it, so that it mixes well with the rice and does not make it soggy) in a large skillet and then mix the rice well enough to blend together.
In a Wok with lid
1)Make the Tomato mix in the wok.
2)In the meantime soak the rice for about 15-20 mins in water.
3)Then add water 3-3/12 cup for 2 cups of rice.Stir nicely and close with the lid.
4)Let it cook for 15-20 minutes undisturbed.

1)It tastes more better with Basmathi rice.
2)If not served immediately(for large quatities), then pour into a oven safe tray, sprinkle little water, cover with aluminum foil, keep the tray in the oven and maintain oven temp. at 200 F.
3)Adding mint leaves and pea pods brings in some jest to the rice.


  1. yummy tomato rice..nice presentation!

  2. Nice writing and pictures.. thanks for the recipe..

  3. Lovely presentation,looks delicious

  4. woo my fav..i make it when therez leftover rice... btw good click and lovly presentation..

  5. Beautiful presentation. Click is good and the procedure is clear and well written.


  6. Comfort food...lovely presentation :-)

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  8. nice presentation and the tomato rice looks yummy...

  9. Tomato rice looks lovely. Nice presentation.
    New comer here. Do drop by

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