Tomato Rice Andhra style is a simple rice recipe, tangy and full of flavour. South Indian Rice flavoured with tomatoes makes for a great one dish meal. It’s an easy recipe with simple everyday ingredients and you’ll be surprised how tasty this turns out! Definitely a good way to use left-over rice.
Tomato Rice Recipe:
Easy Andhra Tomato Rice Recipe is a delicious vegetarian rice dish made with fresh, juicy tomatoes. A few simple ingredients turn plain rice into something attractive, flavourful and yummy! A really lovely and simple dish that you can pair with yogurt or onion raita. The tomato flavour-infused rice makes for a warm and filling meal that everyone will enjoy!
So try out this filling and delicious vegetarian rice recipe that’s super-easy to prepare.
- To make rice flavoured with tomatoes, firstly cook plain rice and keep aside – you can also use leftover rice.
- Meanwhile finely slice onion, chop tomato, coriander leaves; grate the ginger and slice the green chilli into two. Wash and pick the curry leaves.
- Heat oil in a kadai and toss in chana dal and urad dal. Saute till they change colour.
- Then add mustard seeds and cumin seeds and allow to sizzle.
- Now toss in red chillies, slit green chilli, curry leaves and grated ginger. Saute for a couple of seconds.
- Slide in chopped onion and sauté well. Cook till the onions turn translucent.
- Now put in the chopped tomatoes, add a pinch of asafoetida and cook till the tomatoes turn mushy.
- Sprinkle salt, turmeric, red chilli powder and just a wee bit of garam masala powder. Mix well and cook for 1-2 minutes.
- Then add the cooked rice to the tempering.
- Mix everything well.
- Remove and serve spicy, hearty and warming Tomato Rice garnished with coriander leaves. It pairs well with any raita and papads.
If you are looking for more rice dishes, then do try out Mint Pulao
Rice Flavoured With Tomatoes Recipe details below:
Tomato Rice Andhra
Ingredients
- Cooked Rice – 4 cups, you can use leftover rice
- Onion – 1 medium, chopped
- Curry Leaves – 2 sprigs
- Ginger – ½ inch grated
- Coriander leaves, chopped – 1 tbsp
- Dry Red Chillies – 4
- Green Chilli – 1, clit
- Tomatoes – 4 medium, chopped
- Cumin seeds – ¼ tsp
- Mustard seeds – ¼ tsp
- Urad Dal, Split Black Gram– ½ tsp
- Chana Dal, Bengal Gram – ½ tsp
- Asafoetida – a pinch
- Red chilli powder – ¼ tsp
- Turmeric powder – ¼ tsp
- Garam masala powder – 1/8th tsp
- Salt to taste
- Oil/ghee – 3 tbsp
Instructions
- Boil the rice and keep aside.
- Slice the onions, tomatoes, chop coriander leaves. Grate the ginger and slit the green chilli. Wash and pick curry leaves.
- Heat oil in a deep pan. Season the oil with urad dal and chana dal. Toss in mustard seeds and cumin seeds and let them sizzle.
- Add the curry leaves, broken dry red chillies, green chilli, grated ginger and sauté.
- Add the chopped onions and fry till they turn pink.
- Tip in the chopped tomatoes, add hing and cook on low-medium heat till the tomatoes turn pulpy and the oil starts to ooze from the sides.
- Add the dry spice powders – turmeric, red chilli powder, garam masala and salt. Mix well and cook for 1-2 minutes.
- Add the cooked rice and mix gently. Garnish with chopped coriander leaves and remove.
- Serve Tomato Rice with Raita and papads.
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