Tomato Rice Recipe | Quickly : Easy way to make quick and delicious tomato rice recipe, which is a favorite dish of the South Indian state of Tamil Nadu.
Also known as Takkali rice in Tamil, this one-pot wonder is delicious, healthy and perfect to pack in a dippan for a meal on the go. Although this tomato rice is a little spicy, its heat can be easily adjusted to your liking. Serve it plain or with crispy papad and boondi raita or any raita of your choice. It makes a wonderful filling and light meal!
About this Tomato Rice Recipe
This Takkali Rice recipe is inspired by the tomato rice we eat at the cafe of Isha Yoga Center in Coimbatore, Tamil Nadu, India. Isha Yoga Center is located in the foothills of Velliangiri Hills and is a wonderful place for meditation.
This tomato rice reminded me of the days when I visited Isha Yoga Center and the peace and calm I experienced there.
I have put in a lot of effort to perfect this recipe and I am excited to share the rich seasonal flavours of Tamil Nadu.
The dish has the perfect balance of flavours and tastes that accentuate the aroma of tomatoes well. You will love this tomato rice recipe for its simplicity and overall balanced taste.
If you want to add some sweetness to the meal, add some frozen or fresh green peas or carrots or sweet corn kernels. It makes the meal more healthy and delicious.
Want to make instant tomato rice? Make my delicious Tomato Chhilla (Tomato Pickle) recipe. Store it in the refrigerator. Whenever you feel hungry, just add tomato paste to some boiled rice. Dada! Your instant tomato rice is ready.
How to make tomato rice
Soak the rice
1. This recipe is simple and quick. First, wash your basmati (or other long grain rice) under running water until the water runs clear. Now soak your rice in fresh water for 20 to 30 minutes and then add the rice.
Tip: Don’t skip this step! Washing the rice removes the carbohydrates on the surface that make the rice sticky during cooking. Soaking also gives the rice a chance to cook more evenly and you’re left with al dente pieces.
Saute the spices and tomatoes
2. Next, pull out your trusty 3-liter pressure cooker and heat the oil until it shimmers a little. You can use any neutral flavored oil. I used sunflower oil.
Tip: Using an Instant Pot? Set it to chat functionality for the next several steps.
Add ½ teaspoon mustard seeds to the hot oil and cook until they crackle. Next, add 4 to 5 fenugreek seeds (methi) and saute for about two seconds, taking care not to burn them.
3. Next, add ⅓ cup chopped onions, ½ inch cinnamon stick, 2 green cardamoms and 2 to 3 whole cloves.Saute the onions till they turn translucent.
4. Now add 1 ½ tsp ginger garlic paste*, 6 to 7 curry leaves and 1 chopped green chili (½ tsp chopped chili).Stir and saute for a few seconds till the raw ginger-garlic smell goes away.
5. Add ½ tsp chopped mint leaves and ¼ cup chopped fresh coriander leaves (also called dhania). Stir for a minute. Now add 1 cup finely chopped tomatoes. I needed 3 medium tomatoes for this.
6. Add the following spice list:
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp black pepper powder or crushed black pepper*
• ½ tsp coriander powder
• 1 tsp cumin powder
*Tip: If you don’t like spicy food, you can adjust the heat level by reducing the ginger-garlic paste to 1 tsp and using only ¼ tsp chili powder and black pepper.
7. Stir well to coat the tomatoes in the spices and roast them.Cook until the tomatoes become soft and pulpy and oil starts oozing out from the sides. Stir frequently.
8. Add the soaked rice and mix Pressure Cook Tomato Rice .Fry the rice for a minute to absorb some flavour of the fried spices.
9. Next, add 1¾ cups of water. For smooth rice, add 2 cups of water. For different nuts, add 1½ cups of water.
10. Add enough salt to taste and cover.
Tip: If using an Instant Pot, cover and turn on the pressure cook function for 5 to 6 minutes and then let it release naturally after 10 minutes.
11. When the pressure is released, remove the lid and mash the rice with a fork.
Enjoy!
