Tomato Rice – Tamil Nadu Style

by MollyRajan
Rice cooked in tomato gravy
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine Tamil
Prep Time 45 minutes
Servings
people
Ingredients
  • Basmati rice(washed and drained, keep aside.) - 2 cups
  • Tomato pulp or paste(1 medium can) - 1 cup
  • Sugar - 1 tsp
  • Oil(as reqd) -
  • Yogurt - 2 tbs
  • Onion(chopped) - 1/2 cup
  • Cinnamon - 3 pieces
  • Clove - 2 pieces
  • Cardamom - 2 pieces
  • garlic(finely chopped) - 1 tbsp
  • Ginger(finely chopped) - 1 tbsp
  • Green chilly - 2 nos
  • Red chilly powder(as per your choice) - 1 tsp
  • Cashews(soaked in hot water) - 5-6 pieces
  • Fresh coconut(grind coconut and cashews in the same water) - 4 tbsp
  • Salt(to taste) -
  • Mint leaves(shredded) - 1/2 cup
  • Coriander leaves(shredded) - 1/2 cup
  • Curd - 2 tbsp
  • Lime juice(from 1/2 of a lime) -
Cuisine Tamil
Prep Time 45 minutes
Servings
people
Ingredients
  • Basmati rice(washed and drained, keep aside.) - 2 cups
  • Tomato pulp or paste(1 medium can) - 1 cup
  • Sugar - 1 tsp
  • Oil(as reqd) -
  • Yogurt - 2 tbs
  • Onion(chopped) - 1/2 cup
  • Cinnamon - 3 pieces
  • Clove - 2 pieces
  • Cardamom - 2 pieces
  • garlic(finely chopped) - 1 tbsp
  • Ginger(finely chopped) - 1 tbsp
  • Green chilly - 2 nos
  • Red chilly powder(as per your choice) - 1 tsp
  • Cashews(soaked in hot water) - 5-6 pieces
  • Fresh coconut(grind coconut and cashews in the same water) - 4 tbsp
  • Salt(to taste) -
  • Mint leaves(shredded) - 1/2 cup
  • Coriander leaves(shredded) - 1/2 cup
  • Curd - 2 tbsp
  • Lime juice(from 1/2 of a lime) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat oil in a non stick pan, add onion, ginger, garlic, chilies and spices. 2)When the oil separates, add tomato paste and chilly powder and stir for a while till oil floats on top. 3)Add cashew paste and cook, stirring.
  2. Add salt, sugar, yogurt and lime juice and stir to combine. :- Check for seasoning.
  3. Bring the heat down and when the gravy is about to thicken, remove from fire.
  4. In an other pan, heat oil and fry the rice until it is heated through.
  5. Add the rice to the gravy.
  6. Carefully add hot water to the gravy till it stands 2 inches above the level of rice. Give it a stir.
  7. Close the non stick pan with a lid.
  8. Reduce the heat considerably (electric stove mark 1) and cook on simmer.
  9. When all the water is absorbed, (about 20 minutes)remove from flame and let it sit for some time.
  10. Open the lid, add the mint and coriander leaves and toss carefully.
  11. :- Serve it with raita and pickle!!
Share this Recipe

Related Posts

1 comment

curryadmin
ANGEL February 6, 2013 - 12:18 am

The recipe was lovely..

Reply

Leave a Comment