Tomato Rice – South Indian
Recipe GLPRdecf51cbdbd358
A vibrant South Indian rice dish featuring aromatic spices, fresh tomatoes, and cooked rice. Mustard seeds and curry leaves infuse the oil with traditional flavors, while a toasted spice blend of dried chilies, split dals, and coriander seeds adds warmth and depth. This simple yet flavorful side dish is naturally vegan and gluten-free.
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Ingredients
2 Dried red chilies
1½ teaspoon Split chana dal
1 teaspoon Coriander seeds
½ teaspoon Split urad dal
1 tablespoon Vegetable oil
½ teaspoon Mustard seeds
½ cup Onion, chopped
2 Green chilies, finely chopped
5 Curry leaves
1 cup Tomato, pureed
⅛ teaspoon Asafetida (hing)
to taste Salt
2 cup Cooked rice
Directions
In a small dry pan over medium-low heat, combine the dried red chilies, split chana dal, split urad dal, and coriander seeds. Toast these ingredients, stirring frequently, until the dals turn golden-brown and the coriander seeds become fragrant, about 4-5 minutes. Be careful not to burn them, as the flavors can turn bitter. Remove from heat and set aside to cool completely.
Once the toasted spices have cooled, transfer them to a spice grinder or food processor and grind into a fine powder. Set the spice powder aside.
Heat the oil in a large pan over medium heat until it shimmers.
Add the mustard seeds and let them pop and crackle for about 30 seconds until fragrant.
Add the chopped onions, green chilies, and curry leaves to the pan. Stir well and cook for about 5 minutes, stirring occasionally, until the onions become light golden-brown.
Add the pureed tomato and salt. Stir to combine well.
Cook the tomato mixture over medium heat for about 8-10 minutes, stirring occasionally, until all the moisture from the tomato has evaporated and you see oil starting to separate and rise around the edges of the pan. This indicates the tomato is cooked through.
Add the asafetida and the prepared spice powder to the pan. Stir thoroughly to combine all flavors.
Add the cooked rice to the pan and mix gently with a fork or wooden spoon, breaking up any clumps, until the rice is evenly coated with the tomato-spice mixture. Cook for 1-2 minutes more until heated through.
Serve immediately while warm.
