Skip to main content

Spicy Tomato Rice - Easy Lunchbox Dish

Spicy Tomato Rice - rice prepared with onions, tomatoes, whole garam masala and coconut milk. Easy one pot rice dish within 30 minutes.
 

During my school days I saw this dish in a TV cookery show prepared by the  Chef. Shanthi Balram madam. We prepare this rice frequently and it is one of our favourite rice for lunch box. It is such a flavourful rice with a few basic ingredients in your kitchen. In this recipe I used jeera samba rice, but you can use basmati rice or ponni raw rice. The first thing we need to do is to extract fresh coconut milk because we are going to cook the rice in coconut milk. Then proceed with the chopping works and the grinding works. Cooking the rice is not more than 20 minutes. For flavours I have added cinnamon, cloves, bay leaf, mint leaves and sprinkled a half teaspoon of garamasala powder. I have added green chillies with ginger garlic paste and also while sauteing the onions. You can add as you prefer. I have not added any other additional ingredients like cashew nuts or green peas, but if you like you can add it to the rice. Now let's see how to prepare Spicy tomato rice with step by step instructions.

Similar Rice Dishes

Spicy Tomato Rice Recipe Details
 

Print Friendly and PDF
Prep time : 20 minutes
Cook time : 15 minutes
Serves : 2
Category : rice varieties
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1/2 cup jeera samba rice
  • 1 cup coconut milk
  • 1 onion, thinly sliced
  • 2 tomato
  • 1 green chilly, slit lengthwise
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • 1/4 tsp garamasala powder
  • 2 small piece cinnamon
  • 3 cloves
  • 1 bay leaf
  • 20 mint leaves
  • few coriander leaves
  • 2 tbsp ghees
  • salt to taste
For grinding
  • 7 garlic cloves
  • 1 tbsp chopped ginger
  • 1 tsp fennel
  • 1 green chilly
Cooking Directions
  1. Measure and add 1/2 cup of jeera rice in a bowl and rinse the rice for a couple of times. Soak the rice with 1/2 cup of water for 10 minutes. After 10 minutes, drain the water completely.
  2. Take a small chutney jar and grind the garlic cloves, ginger, fennel and green chilly.
  3. I have extracted 1 cup coconut milk by grinding 1.5 cups of grated coconut. Take the milk for 2 times and mix both the first and the second coconut milk.
  4. Heat ghee in a pressure cooker and add the bay leaves, mint leaves, cinnamon and cloves.When the mint leaves wilts add the sliced onions and slit green chilly. Saute well until the onions turn soft and add the ground ginger garlic green chilly paste.
  5. Next, add the tomatoes and saute well for a few minutes.Now add the turmeric powder, red chilly powder and garamasala powder. Reduce the heat to low and add the coconut milk. Mix well.
  6. Add the required salt.Next, add the soaked jeera samba rice and mix well with the gravy. Close it with a lid and pressure cook for 2 whistles on low heat.
  7. After 2 whistles, turn off the heat and allow the pressure to settle down naturally.
  8. Open the pressure cooker and stir it gently. Finally, add the chopped coriander leaves and mix well with the rice.

Spicy Tomato Rice with step by step photos 

Measure and add 1/2 cup of jeera rice in a bowl and rinse the rice for a couple of times. Soak the rice with 1/2 cup of water for 10 minutes. After 10 minutes, drain the water completely.

Measure 1 cup coconut milk and keep it ready for adding. I have extracted 1 cup coconut milk by grinding 1.5 cups of grated coconut. Take the milk for 2 times and mix both the first and the second coconut milk.

 Take a small chutney jar and grind the garlic cloves, ginger, fennel and green chilly.

Heat ghee in a pressure cooker and add the bay leaves, mint leaves, cinnamon and cloves.When the mint leaves wilts add the sliced onions and slit green chilly.


 Saute well until the onions turn soft and add the ground ginger garlic green chilly paste.

 Next, add the tomatoes and saute well for a few minutes.

 Now add the turmeric powder, red chilly powder and garamasala powder.

 Reduce the heat to low and add the coconut milk.

 Mix well. Add the required salt.

Next, add the soaked jeera samba rice and mix well with the gravy. Close it with a lid and pressure cook for 2 whistles on low heat.
 
After 2 whistles, turn off the heat and allow the pressure to settle down naturally.
Open the pressure cooker and stir it gently.

 Finally, add the chopped coriander leaves and mix well with the rice.

 Transfer the rice to the serving dish. Serve it with potato chips and onion raitha.


Try this easy and tasty Spicy Tomato Rice for your family.




Comments

Popular posts from this blog

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Kara Kuzhambu | Kara Kuzhambu with Sundakkai Vathal

Karakuzhambu - spicy and tangy kuzhambu with a combination of different flavours. This hotel style karakuzhambu is one of my husband's favourite kuzhambu served in restaurants for meals. After a few practices, I found the exact flavour and it was a big hit in our home. Tamil Nadu cooking is famous for its varieties of kuzhambu. This Karakuzhambu is one among them. The kara kuzhambu can be  prepared in two ways -  with vegetables like drumstick or brinjal and the other one is prepared with dried vathals like sundakkai vathal etc. Today we are going to see how to prepare hotel style karakuzhambu with dried sundakkai vathal.

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -  Kathirikkai Poriyal  Elephant Foot Yam  St

Mushroom Salna - Side Dish For Parotta, Chapathi and Brinji

Today we are going to see how to make the best salna for parotta and chapathi. This mushroom salna is sure to become one of your favourite side dishes. When it comes to side dish for parotta, I find many people prefer salna with a thin gravy. Salna and parotta are always a perfect combination. This mushroom salna is definitely a great option if you are busy because it takes only 15 minutes to cook. If you want to cook any dishes perfectly you need to practice regularly. Before you try to cook, it is essential to have patience and interest in cooking. We have all experienced small,small mistakes in cooking. Regular practices help to improve our cooking skills. I tried this salna many times, but each and every time I felt something I missed it. For the fans of gravies - kurma and salna are same. Both kurma and salna are flavorful with masalas and spices. Actually, they differ from each other in the consistency. After knowing the difference it helps me to do better. When talking about the

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.  When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big  arai keerai bundle  and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step