Tomato Rice

imageTomato rice

Tomato rice I’ve prepared is no onion no garlic recipe, hence we can have this during Vrat/poojas, festive occasions and fasting times also.Tomato rice I’ve made is from Andhra cuisine(Coastal Andhra). The preparation of tomato rice is very unique with different flavours. I’ve not added any masala or onion or garlic. My secret ingredient is black peppercorns which are roasted, crushed and added to the rice. The addition of peppercorns give nice authentic aroma and spiciness to the rice. I’ve used native farm fresh tomatoes to prepare the rice. They are very juicy,sour in taste and flavourful. Here I present tempting tomato rice which can be served with any raita. I have served tomato rice with bottle gourd mustard curd chutney and onion raita too. Njoy Cooking, Serving n Savoring!


Tomatoes: 250 gms or 8 nos.

Coriander leaves: small bunch

Whole black peppercorns: 20-25 nos. or 1 tbsp

Red chillies: 3/4 nos.

Green chillies: 2/3 nos.

Salt: As required

Turmeric: Half teaspoon.

Oil: 3 tbsp

Rice: 2 cups

Mustard: 1 tbsp

Bengal gram dal: 1 tbsp

Black gram dal: 1 tbsp

Cashews: few

Curry leaves: A sprig

Asafoetida: generous pinch

Method of preparation:

1.Remove the leaves and  Rinse thoroughly tomatoes under running water and finely chop them.image

image2. Cook 2 cups of rice adding 5 cups of water in a pressure cooker.

3. Heat a kadai pour oil for the tempering.

4. Put mustard, Chana dal and Urad dal. When mustard splutters add red chillies, cashews, curry leaves and fry for a minute.image

image5. Transfer the tempering onto a vessel.image

6. Now fry the black peppercorns also and keep aside.image

7. Put chopped tomatoes into the same kadai and fry them on medium flame. Tomatoes release lot of juice.image

8. Cook them on high flame initially for two minutes and reduce the flame.

9. Add turmeric and required amount of salt.image

10. Now add chopped coriander and green chillies. Mix well and cook again.image

11. Cook the tomatoes till they turn into thick consistency and oil oozes out.imageimage

12. Meanwhile, transfer the cooked rice onto the vessel which contains tempering.image

13. Now put the cooked tomatoes mixture onto the rice. Mix well.image

14. Crush the fried peppercorns in a mortar pestle.image

15. Add the crushed peppercorns to the tomato rice. Mix thoroughly with a ladle.image

16. Now the delicious and tempting tomato rice is ready to serve along with two accompaniments. The tomato rice is so delicious without any side dish also. Tomato rice tastes great with onion raita.image


Bottle gourd with mustard curd chutney(Sorakaya Ava perugu pachadi).

Here I’m giving the preparation of bottle gourd mustard curd chutney. This is so simple, healthy and delicious too. This is also no onion no garlic recipe. So we can serve on special pooja days.


Bottle gourd: small piece

Salt: As required

Thick curd: 2 cups

Mustard seeds: 2 tsp

Green chillies: 2/3 nos.

Coriander leaves: Few

Method of preparation:

1. Rinse and peel the skin of small piece of bottle gourd. Chop the bottle gourd into fine pieces.
2. Transfer them into a vessel, add water and Cook them till they are soft. Allow them to cool down.
3. Meanwhile take a mixer grinder and grind the mustard seeds along with required amount of salt into powder. Now add green chillies, coriander leaves and grind to make a paste. Add this paste to the two cups of curd. Add a pinch of turmeric and do the tempering with oil,mustard seeds, cumin,a pinch of hing and pour onto the curd.
4. Now add the cooked bottle gourd pieces into it. Mix thoroughly.
5. Now the Sorakaya Ava perugu pachadi(Bottle gourd mustard curd chutney)is ready to serve with tomato rice.image



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