Tomato Rice



Total PREP TIME : 30 – 35 Mins


  1. Rice – 1/2 cup
  2. 1 Large Tomato chopped
  3. 1 medium sized Onion chopped
  4. 1 Green Chilli chopped
  5. Curry Leaves – 1 sprig
  6. Mustard Seeds – 1/2 Tsp
  7. Rasam Powder – 2 Tbsp (Alternative : 1/2 Tsp Turmeric ; Chilli powder : 1/2 Tsp; Coriander Powder – 1/2 Tsp)
  8. Chana Dal and Urad Dal – 1/2 Tsp each
  9. Oil – 1 Tbsp
  10. Salt – to taste
  11. Asafoetida  – 1/4 Tsp (Optional)


  1. If you do not have a pressure cooker, go to step 2. Rinse the rice well under cold water. Add the rinsed rice and water in a pressure cooker.  For most rice, use a 2:1 ratio( 2 cups water to 1 cup rice). Cook for 2 whistles on medium flame. Go to step 3.
  2. Add rice in a boiling pot of water( 2 cups water to 1 cup rice) with a pinch of salt. Cook for around 20 minutes for white rice and 30-35 minutes if you use brown rice.
  3. In the mean time, in a pan, add oil and let it heat on a medium flame. Once the oil is heated, add the mustard seeds, chana dal and urad dal.
  4. Once the mustard seeds pop and the dal turns slightly brown, add curry leaves, chilli and Asafoetida.
  5. Add the chopped onions and saute until they turn soft. Add the tomatoes and cook until they turn soft and mushy.
  6. Add the rasam powder, salt and stir for a minute or two.
  7. Finally, add the cooked rice and gently mix trying to keep the rice grains intact.
  8. Serve immediately and enjoy!

3 Comments Add yours

  1. Kusuma says:

    Hey Lahari, lovely recipes.. travel diaries are also nice..

    Liked by 1 person

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