Tomato Rice

Other names - Thakkali Saadam / Tamatar rice / Tomato Bhath

Prep Time: 15 min
Soaking Time: 20 min
Blanching Time: 20 min
Cooking Time: 20 min
Serves: 2 to 3

Ingredients

1. Raw rice (Sona masoori) - 1 cup
2. Tomatoes - 5 medium sized
3. Onions (peeled, washed & finely chopped) - 2 medium sized
4. Garlic pods (finely chopped) - 10 to 12
5. Thick tamarind extract - 1/4 to 1/2 cup
6. Water (to pressure cook rice) - 2 1/4 cups
7. Water (to cook tomato puree) - 1/2 cup
8. Salt - to taste

For seasoning

1. Vegetable oil - 1 tbsp
2. Ghee - 1 tbsp
3. Cinnamon - 1 inch stick
4. Cloves - 3
5. Bay leaf - 2
6. Mustard seeds - 1 tsp
7. Split urad dhal - 2 tsp
8. Bengal gram dhal - 2 tsp
9. Raw peanuts - 2 tbsp
10. Curry leaves - few

Spice powders

1. Red chilly powder - 2 tsp
2. Kashmiri red chilly powder - 2 tsp
3. Cumin powder - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Garam masala powder - 1 tsp

For garnishing

1. Cilantro (finely chopped) - 3 tbsp

Method to cook rice

1. Soak raw rice in water for about 20 min; drain water.
2. Wash rice well in water for about 5 to 6 times & drain water.
3. Add two and a quarter cups of water & pressure cook rice for about 3 to 5 whistles.
4. Give a standing time to the pressure cooker before opening the lid.
5. Spread rice in a wide plate & allow to cool.

Method to prepare tomato puree

1. Boil two cups of water in a vessel.
2. Add the tomatoes & allow to boil for about 20 min.
3. Transfer blanched tomatoes on to a plate; allow to cool; peel off skin.
4. Blend peeled tomatoes in a blender/mixie to a fine puree; set aside.

Method to prepare tomato rice

1. Heat oil, ghee in a kadai on medium flame.
2. Add cinnamon stick, cloves & bay leaf; saute for a min.
3. Add mustard seeds & let it splutter.
4. Add the other seasoning ingredients & saute for a min or two.
5. Now add the finely chopped onion, salt & garlic pods; saute in high flame for about 3 to 5 min until light golden brown.
6. Add the tomato puree, half cup water, tamarind extract; close with lid & cook for about 7 min in medium flame.
7. Add the spice powders,mix well & cook again for 3 min.
8. Now add the cooled rice & combine well.
9. Adjust salt, hot & sour taste as per desired.
10. Close with lid & cook in low flame for about 3 min.
11. Garnish with finely chopped cilantro.
12. Serve hot with pappad and any raita of your choice.

NOTE

• In case of using a rice cooker use 3 cups of water for 1 cup of soaked & drained raw rice.