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South Indian Style Tomato Rice

June 25, 2017
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This is my version of a classic South Indian style tomato rice- mine is made with brown rice.  No one was able to tell which rice was used. It is a great side dish accompanied by a protein or it is a great main to eat with a fried egg on top… either way, it is delicious!

  • 1 cup brown jasmine rice, rinsed
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon oil

Bring the water, salt and oil to a boil. Add the rice and simmer on medium low heat with partial lid on for 10 minutes. Cover with lid and turn to low and cook for another 25 to 30 minutes. Fluff with fork once the rice is cooked and keep aside.

  • 2 tablespoons coconut oil
  • 1 teaspoons mustard seeds
  • 1 teaspoons cumin seeds
  • ½ inch cinnamon stick
  • 2 cloves
  • 8 to 10 curry leaves, chopped
  • 1 medium onion, chopped
  • 2 inch ginger, grated
  • 1 cup tomato sauce
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Salt

Heat a frying pan with the coconut oil. Add the mustard seeds, cumin seeds, cinnamon stick, cloves and curry leaves. Saute on medium heat for a minute. Add the onion and ginger and sauté for 3 to 4 minutes. Add the tomato sauce, coriander powder, turmeric and cayenne pepper. Saute on low heat for 5 to 6 minutes. Add the cooled rice, mix well and check for seasonings. Serve right away.

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