Saturday, September 22, 2012


Serving size - 3 or 4

Preparation time - 10

Cooking time - 20 to 25 minutes


This is my 50th post. This tomato rice is one of my favorite dishes forever. We couldn't avoid tomatoes in our kitchen. These tomatoes are not only gives delicious taste to our dishes. It also contains essential vitamins & minerals to our body. The substance lycopene in the tomatoes against the cancer cells in the human body.  So, tomatoes are also one of the important healthy veggies. :)


Cooked rice - 3 or 3 1/2 cups
Tomatoes - 2
Finely chopped Onion - 1/2 (large)
Ginger garlic paste - 1 1/2 tbs (optional)
Garam masala - 1/4 tsp (optional)
Mustard seeds - 1/2 tsp
Urad dal - 1/4 tsp
Curry leaves - 1 sprig
Green chillies - 2
Turmeric - a pinch
Sambar powder - 1 to 1 1/2 tsp
Milk - 1/4 cup
Sugar - a pinch
Cilantro - few for garnish
Oil - 2 to 3 tbs
Salt - as required


  1. Heat oil in a pan, add mustard seeds and curry leaves. Once it splutters, add green chillies, urad dal, hing powder and onions with little salt.
  2. Add whole garlic and salute until onions turns transparent. 
  3. Add turmeric powder and large sliced tomatoes with little salt. Salute and allow it to cook until the tomatoes are soft.
  4. Add sambar powder with required salt and mix well for 2 minutes. Add milk and sugar to the gravy. Allow it to cook in the medium or low flame until the gravy becomes thicker.
  5. The cooked rice should not be too hot. Allow it to cool.
  6. Add enough gravy to the white rice and mix thoroughly. If need, add little oil for taste.
  7. Garnish it with cilantro.
  8. Tomato rice is ready. Serve it with fryums or papad or raita.
  1. If you want additional taste, add garam masala.
  2. Instead of whole garlic, add ginger garlic paste in the step 2 and salute until its raw smell goes.

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