This Tamil style tomato rice or tomato bhath is a pretty fabulous go-to recipe for those evenings when you don't want to spend any more time in the kitchen than you absolutely have to.
Tomato rice is such a classic comfort dish in Tamil kitchens, it's hard to believe it is as easy as it is. It certainly tastes quite complex, with several layers of flavors that complement each other beautifully.
And believe me, you can make it in less than 20 minutes, tops. And most of that time would be for cooking the rice, so if you already have leftover boiled rice, you're already almost there.
I usually use fresh tomatoes to make tomato rice, but I used canned whole tomatoes this time because they were all I had on hand. It was a good organic variety, and I didn't notice any difference in taste.
I do hope that if you've never had Tomato Rice before, you will try it. It's a winner.
- 1 cup basmati rice , cooked (you can substitute with brown)
- 4 medium tomatoes , chopped
- 1 teaspoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (black gram lentils)
- 2 tablespoon raw cashews (optional)
- 1 medium onion , chopped
- 1 sprig curry leaves
- 1 tablespoon sambar powder
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric
- ½ teaspoon fenugreek (methi) seeds, roasted until lightly browned and powdered in a spice grinder.
- 2-3 tablespoon coriander leaves , chopped
- Salt to taste
- Heat the oil in a saucepan.
- Add the mustard seeds and when they sputter, add the udad dal and cashew pieces. Stir until lightly browned.
- Add the curry leaves and onions and saute until the onions are translucent and just beginning to turn brown.
- Add the tomatoes, sambar powder, chilli powder and turmeric.
- Saute and cook until the tomatoes darken.
- Add salt to taste.
- Turn the heat to low and add the rice. Stir in gently, taking care not to mash the rice, until the rice and tomato paste are well-mixed.
- Check salt. Stir in the methi powder. Garnish with coriander and serve hot with some microwaved papads.