Tomato Rice

Cooked rice - 2 cups
Tomatoes - 2 medium size
Onion - 1 medium size
Ginger - 1-2 inch, finely chopped
Green chili - 1 long, chopped
Curry leaves - 1 sprig
Turmeric - 1/4 tsp
Corriander powder - 1 tbsp
Kashmiri mirch , paprika - 1 tsp
Salt - to taste
Cilantro leaves - 2 sprigs
Mint - few chopeed leves
Cashew - optional.
Cloves - 2
Tadka mix
- Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad daal - 1/2 tsp
Chana daal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cinnamon stick or powder - 1/4 tsp powder or 1 stick
Oil to cook


  1. Heat oil in large wok or kadai and add tadka miz=x one by one. At this time also add cashew if you want to
  2. Soon add the ginger paste and chopped green chili followed by chopped onion. Cook onions till they turn pinkish and glossy
  3. Add turmeric, corriander powder followed by chopped tomatoes. Cook the entire mix till tomatoes are mushy. 
  4. Gently add cooked rice and salt and cover the lid. Cook on very low heat so that the spice mix is absorbed by the rice. 
  5. In between gently turn the rice and check for salt.
  6. Once the spice is infused in the rice, finish off cooking at high heat to reduce the excessive moisture built by covering the wok.
  7. I love to pair this rice with Andhra style spicy beans