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Tomato Rice Recipe
By : Sify Bawarchi
Category : South indian, Vegetables, Tomatoes
Servings : 2 m
Time Taken : 15-30 mins
Rating :
Tomato rice is considered the easiest main course that most kitchen cooks don't mind preparing. Tomato rice adds to the list of variety rice and is popular in southern India. The recipe for tomato rice is so simple that it even a novice could cook it. While tomato rice recipe calls for bare minimal ingredients, you can always enhance the preparation style by increasing a few ingredients. This recipe can also be made with leftover rice and can save you from the guilt of wasting food. Tomato being the dominant ingredient, it adds to a sour tingling taste making it apt for a cloudy day but then in southern parts of India tomato rice would do the trick any given day.

This dish calls for rice cooked separately and then added to the thokku or tomato masala.
Ensure the rice is fluffy and not soggy else the final result might vary in terms of taste.


  1. In a heavy bottom wok add oil and let it heat.
  2. To the heated oil add the ingredients for tempering ensuring the oil is not too hot and smokey but just hot enough to extract the aroma from all the ingredients mentioned.
  3. Add the seasoning once you get the spicy aroma of all the tempered ingredients and immediately add the chopped tomatoes.
  4. Once the tomato is cooked and leaves oil in the sides of the pan add the rice and mix well till the rice is coated well with the tomato masala.
  5. Garnish it with coriander and dry fruits or ghee.
  6. Serve hot, as it is.

1. Curry leaves add to the flavour, hence you could be generous with it - it would not be overpowering in taste. Also, ensure that the leaves and garlic are not burnt else it would add a bitter taste to the dish. If your oil lets out smoke as soon as you add the tempering ingredient then your oil is excessively hot and it`s best you remove it from heat or use another batch of oil else it would burn the ingredients.
2. As soon as you temper, immediately reduce the heat and then add the spices to prevent them from burning and carefully sprinkle a few drops of water as a ready reckoner to instantly bring down the heat.
3. Country tomato will be a better choice as it adds to the acidity and flavour. Hybrid tomato will do the job too and will require sauteing for a little longer.
4. You could use any kind of rice you like, the taste might vary slightly due to the texture of the rice.


Rice - 1 cup ( cooked - matured boiled rice ) Tomato- 2-3 (red & ripe)

50 ml - oil
1 tsp - mustard seeds
1/2 tsp - urad dal
1/4 tsp - fenugreek seeds 6-7 leaves - curry leaves
3-4 cloves - garlic (finely chopped)
1/2 tsp - asafoetida
4-5 - shallots (or red onions finely chopped or sliced)
2-3 - dry red chillies

1 tsp - salt (according to taste)
1 tbsp - chilly powder
1/2 tbsp - turmeric powder

For Garnish:
Coriander, a handful
1 tbsp - groundnut/ cashews (sauteed) optional
Ghee, optional

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