19 October, 2019
Tomato Rice Recipe
Homemade Tomato Rice Recipe with peas – South Indian Style
Tomato rice/pulao is a famous south Indian recipe that goes by the name thakkali satham in South India. It is prepared by using ripe tomatoes and a few special spices. Its delicious taste and unique aroma make for a hungry lunch recipe.
Homemade Tomato Rice Recipe with peas:
Step 1:
First, soak the rice for 20 minutes and then rinse and keep it ready
Step 2:
Preparing tomato puree: Boil the tomatoes in a pan on high flame and start to cook until the skin of the tomatoes starts to peel.
Once the peeling starts, remove the tomatoes from the pan, peel the skin, cut out the core and blend it into a puree without adding water. Keep this puree ready before starting to cook.
Step 3:
Now, heat oil in a pan on medium heat and add curry leaves and fennel seed.
Add the 3/4 cup onion and cook for 2 minutes until golden brown
Then add the ginger-garlic paste and cook for a minute.
Step 4:
Then add the masala turmeric powder, red chili powder, and salt. Cook till the oil is separated from the masala and then add boiled peas (optional).
Step 5:
Now add the tomato puree. Cook the masala and puree until the water is absorbed and oil starts to release.
Step 6:
Now, add water 2 cups of water and mix well,close the lid and bring it to a boil.
Next, add the soaked rice and mix well with the masala. Along with some chopped coriander leaves.
Step 7:
Close and cook on low flame for 15 minutes or until all the water is completely absorbed.
Later, open the lid and fluff the rice from the corners. Serve hot with raita.
Tomato Rice with peas Video Recipe:
Tomato Rice with peas Recipe card: South Indian Style
Tomato Rice Recipe
Equipment
- Kadai/Pan
Ingredients
- 1 Cup basmati rice(200 grams)
- 2 Cup Water
- 5 tsp Oil
- Few Curry leaves
- 1/2 tsp Fennel seeds
- 1 Medium Onion 1/2 Cup
- 1 tsp Ginger Garlic paste
- 3 Medium Tomatoes
- 1/2 Turmeric powder
- 1 1/2 Red chili powder
- 1 1/2 Salt to taste
- Few Coriander leaves
Instructions
- First, soak the rice for 20 minutes and then rinse and keep it ready
- Preparing tomato puree: Boil the tomatoes in a pan on high flame and start to cook until the skin of the tomatoes starts to peel. Once the peeling starts, remove the tomatoes from the pan, peel the skin, cut out the core and blend it into a puree without adding water. Keep this puree ready before starting to cook.
- Now, heat oil in a pan on medium heat and add curry leaves and fennel seed.
- Add the 3/4 cup onion and cook for 2 minutes until golden brown
- Then add the ginger-garlic paste and cook for a minute.
- Then add the masala turmeric powder, red chili powder, and salt.
- Cook till the oil is separated from the masala
- Now add the tomato puree.
- Cook the masala and puree until the water is absorbed and oil starts to release.
- Now, add water 2 cups of water and mix well,close the lid and bring it to a boil.
- Next, add the soaked rice and mix well with the masala. Along with some chopped coriander leaves.
- Close and cook on low flame for 15 minutes or until all the water is completely absorbed.
- Later,open the lid and fluff the rice from the corners.
- Serve hot with raita.
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Side dishes that work well with Tomato Rice
Interesting facts:
- They are the world’s most popular fruit. With an annual production of 60 million tons, they remain the world’s most demanded and most popular fruit.
- There is a very messy annual festival in Spain. It goes by the name La Tomatina. It involves tomatoes but what people do is, they don’t eat tomatoes. They throw tomatoes at each other. Some 150,000 tomatoes are used.
- 94.5% of the weight of a typical tomato is nothing but water!
- Tomatoes can keep longer if you store them with their stem down