South Indian Tomato Rice

Spiced, flavoursome rice for fish dishes. 

By Kevin Fernandez
1 min read
South Indian Tomato Rice

Serves: 4 - 6 | Suitable for vegetarians Ⓥ

Introduction

This spiced, flavourful rice is the perfect accompaniment to a fish dish, or can be served on its own for a light lunch with some yoghurt or Raita.

Ingredients

 Serves 4 - 6
300g basmati rice
1 tsp Chana Dhal 
1 tsp Coriander Seeds
1 Dry Red Chilli (broken into pieces)
Salt to taste 
2 tbsp oil
6-8 fresh curry leaves (finely sliced)
1/2 tsp Mustard Seeds
1/4 tsp Asafoetida
1 onion (diced)
4 tomatoes (diced)

Instructions

  1. Cook the rice.
  2. In a dry pan, toast the coriander seed, chana dhal and dry red chilli for 1 – 2 minutes until golden. Remove from the pan and leave to cool.
  3. Once cool, grind to a fine powder using either a pestle and mortar or a coffee grinder.
  4. Heat the oil in a frying pan and fry the curry leaves, mustard seeds and asafoetida for 1-2 minutes. 
  5. Add the onion and fry for 5 minutes.
  6. Add the tomatoes and fry for 10 minutes until they are soft and most of the liquid has evaporated.
    Stir in the ground ingredients and take off the heat.
  7. Mix in all of the cooked rice and season with salt, to taste.

You will need

Inspired by

Rafi Fernandez (1965-2013)

Rafi became an expert in Indian and Malaysian cooking through her and her husband's combined heritage and may travels around the world. She wrote a number of cookbooks and taught many classes to people in her local community. Her love of cooking and of sharing her knowledge was obvious to all who met her, as many of our customers and staff still fondly remember.

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