Tomato Rice – Tamil Nadu Style
Rice cooked in tomato gravy
Servings Prep Time
6people 45minutes
Servings Prep Time
6people 45minutes
  • Basmati rice(washed and drained, keep aside.) – 2cups
  • Tomato pulp or paste(1 medium can) – 1cup
  • Sugar 1tsp
  • Oil(as reqd) –
  • Yogurt – 2tbs
  • Onion(chopped) – 1/2cup
  • Cinnamon – 3pieces
  • Clove – 2pieces
  • Cardamom 2pieces
  • garlic(finely chopped) – 1tbsp
  • Ginger(finely chopped) – 1tbsp
  • Green chilly – 2nos
  • Red chilly powder(as per your choice) – 1tsp
  • Cashews(soaked in hot water) – 5-6pieces
  • Fresh coconut(grind coconut and cashews in the same water) – 4tbsp
  • Salt(to taste) –
  • Mint leaves(shredded) – 1/2cup
  • Coriander leaves(shredded) – 1/2cup
  • Curd – 2tbsp
  • Lime juice(from 1/2 of a lime) –
  1. Heat oil in a non stick pan, add onion, ginger, garlic, chilies and spices. 2)When the oil separates, add tomato paste and chilly powder and stir for a while till oil floats on top. 3)Add cashew paste and cook, stirring.
  2. Add salt, sugar, yogurt and lime juice and stir to combine. :- Check for seasoning.
  3. Bring the heat down and when the gravy is about to thicken, remove from fire.
  4. In an other pan, heat oil and fry the rice until it is heated through.
  5. Add the rice to the gravy.
  6. Carefully add hot water to the gravy till it stands 2 inches above the level of rice. Give it a stir.
  7. Close the non stick pan with a lid.
  8. Reduce the heat considerably (electric stove mark 1) and cook on simmer.
  9. When all the water is absorbed, (about 20 minutes)remove from flame and let it sit for some time.
  10. Open the lid, add the mint and coriander leaves and toss carefully.
  11. :- Serve it with raita and pickle!!