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Tomato Rice Recipe: How To Make South Indian Tomato Bhath
Tomato rice is a special South Indian rice dish that is prepared with tomato, rice and a whole load of spices. Here is a video recipe followed by a detailed step-by-step procedure having images.
Tomato rice is a traditional South Indian recipe that is prepared in most households as a part of the regular meals. Tomato bhath is a spicy and flavourful rice dish that is prepared with rice, tomato and a whole load of spices.
The tomato rice is filled with flavours and the tanginess of the tomato along with the spiciness of the dry spices added makes this dish extremely delightful. Tomato rice is a quick and easy recipe to prepare at home. It is an ideal lunch box recipe.
Tomato rice is special to South India and people generally make it for festivals and other celebrations as well. Papadums and raita are great condiments to go along with the mixed rice.
The tomato rice is a simple yet delicious recipe and leaves you craving for more. If you'd like to try this delicious rice recipe, then watch the video and learn how to make tomato rice. Also, read and follow the detailed step-by-step procedure containing images.
TOMATO RICE VIDEO RECIPE
Recipe By: Archana V
Recipe Type: Main Course
Serves: 2
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Ginger (peeled and cut into half-inch pieces) - 2
Garlic (with the skin) - 4 cloves
Whole cashew nuts - 3
Cardamom - 2
Cinnamon stick (1⁄2 inch piece) - 2
Cloves - 6
Tomatoes (cut into half) - 2
Tomato (cut into cubes) - 1
Oil - 3 tbsp
Star anise - 2 petals
Kalpasi spice (black stone flower) - 1 tsp
Onion (sliced into thin and long pieces) - 1 cup
Green chillies (split) - 2
Mint leaves (finely chopped) - 1⁄4th cup
Salt to taste
Sambar powder - 1 tsp
Rice - 1⁄2 bowl
Water - 1 bowl
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1. Add rice into the cooker.
2. Add water and 2 teaspoons of salt.
3. Pressure cook it for up to 2 whistles and allow it to cool.
4. Add ginger and garlic in a mixer jar.
5. Then, add whole cashew nuts.
6. Add a cardamom and a cinnamon stick.
7. Add 4 cloves and 2 halved tomatoes into the jar.
8. Grind it into a paste and keep it aside.
9. Add oil in a heated pan.
10. Add 2 cloves and a cinnamon stick.
11. Add star anise and kalpasi spice.
12. Add a cardamom and onion slices and sauté well.
13. Add the split green chillies and mint leaves.
14. Add the diced tomato and stir well.
15. Add salt and sauté the mixture for 2 minutes.
16. Add the ground paste to the pan and mix well.
17. Allow it to cook for 4-5 minutes, until the raw smell goes away.
18. Add sambar powder, mix well and allow it to cook for 2 minutes.
19. Add the cooked rice and mix well.
20. Transfer into a bowl and serve hot.
- 1. Make sure the rice is rinsed thoroughly before using. The water used while cooking the rice must be double of that of the rice.
- 2. The salt is added while cooking the rice, so that the rice absorbs the salt.
- 3. The star anise has a very strong taste and hence very less of this spice is used.
- 4. Adding the sambar powder is optional, as there are enough spices in the dish.
- Serving Size - 1 cup
- Calories - 258 cal
- Fat - 2 g
- Protein - 7 g
- Carbohydrates - 53 g
- Sugar - 5 g
- Fibre - 8 g
STEP BY STEP - HOW TO MAKE TOMATO RICE
1. Add rice into the cooker.
2. Add water and 2 teaspoons of salt.
3. Pressure cook it for up to 2 whistles and allow it to cool.
4. Add ginger and garlic in a mixer jar.
5. Then, add whole cashew nuts.
6. Add a cardamom and a cinnamon stick.
7. Add 4 cloves and 2 halved tomatoes into the jar.
8. Grind it into a paste and keep it aside.
9. Add oil in a heated pan.
10. Add 2 cloves and a cinnamon stick.
11. Add star anise and kalpasi spice.
12. Add a cardamom and onion slices and sauté well.
13. Add the split green chillies and mint leaves.
14. Add the diced tomato and stir well.
15. Add salt and sauté the mixture for 2 minutes.
16. Add the ground paste to the pan and mix well.
17. Allow it to cook for 4-5 minutes, until the raw smell goes away.
18. Add sambar powder, mix well and allow it to cook for 2 minutes.
19. Add the cooked rice and mix well.
20. Transfer into a bowl and serve hot.
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