South Indian Tomato Rice (No Coconut)

Ingredients

• 4 medium (about 500g) Tomatoes (Ripe, red tomatoes for best flavor and color)
• 3-4 whole Dry red chilies (Use non-spicy or spicy variety as preferred)
• 1/4 cup (chopped) Coriander stems (Use fresh stems for flavor)
• 4 cloves Garlic (Peeled)
• 12-15 leaves Curry leaves (Divided for paste and tempering)
• 1.5 tsp Salt (Divided for paste and tempering)
• 1/2 tsp Sugar (Balances acidity)
• 1/4 tsp Turmeric powder
• 1/2 tsp Degi red chili powder (For color, not heat)
• 1/2 cup Water (For blending paste)
• 2 large (about 300g) Onions (Sliced)
• 1 tsp Whole urad dal
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Mustard seeds
• 1.5 cups (uncooked) Rice (small-grain preferred, or sella basmati) (Soaked for 20 minutes, drained)

Instructions

1. Soak the rice

   Rinse the rice 2-3 times until water runs clear. Soak in plenty of water for 20 minutes. Drain well before cooking.

   Time: PT25M

2. Prepare the tomato paste

   In a blender, add dry red chilies, coriander stems, garlic, half the curry leaves, tomatoes, 1/2 tsp salt, sugar, turmeric powder, degi red chili powder, and water. Blend to a smooth, fine paste.

   Time: PT5M

3. Chop onions and prep tempering ingredients

   Slice onions thinly. Measure out urad dal, fenugreek seeds, mustard seeds, and remaining curry leaves.

   Time: PT5M

4. Make the tempering

   Heat 2 tbsp oil in a large pot over medium heat. Add urad dal, fenugreek seeds, and mustard seeds. Let them sizzle and pop for 30 seconds. Add remaining curry leaves and sliced onions. Sauté until onions are soft and starting to turn golden, about 5-7 minutes.

   Time: PT8M

   Temperature: Medium heat

5. Cook the tomato paste

   Add the blended tomato paste to the pot. Stir well. Cook over medium heat, stirring occasionally, until the raw smell disappears and oil starts to separate at the edges, about 10 minutes.

   Time: PT10M

   Temperature: Medium heat

6. Add tomatoes and salt

   Add remaining chopped tomatoes (if any) and 1 tsp salt. Cook for another 3 minutes to soften.

   Time: PT3M

   Temperature: Medium heat

7. Add soaked rice and cook

   Add the drained, soaked rice to the pot. Gently mix to coat rice with the masala. Add 2.5 cups water. Bring to a boil, then reduce heat to low. Cover and cook for 15 minutes, or until rice is tender and water is absorbed.

   Time: PT15M

   Temperature: Start at high, then low heat (simmer)

8. Rest and fluff

   Turn off the heat. Let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.

   Time: PT5M

9. Serve

   Serve hot with raita, papad, or pickle.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

6g

Carbohydrates

65g

Fat

4g

Fiber

3g

Ingredient Substitutions

• Instead of Tomatoes: Canned whole tomatoes (drained)
• Instead of Dry red chilies: Kashmiri red chilies, 1 tsp paprika (for color, not heat)
• Instead of Coriander stems: Cilantro leaves
• Instead of Garlic: 1/2 tsp garlic paste
• Instead of Curry leaves: Bay leaf (for aroma, not flavor)
• Instead of Salt: Sea salt
• Instead of Sugar: Jaggery, Honey
• Instead of Degi red chili powder: Paprika
• Instead of Onions: Shallots
• Instead of Whole urad dal: Chana dal
• Instead of Rice (small-grain preferred, or sella basmati): Short-grain rice, Jasmine rice

Equipment Needed

• Blender or mixer
• Large pot or deep pan with lid
• Knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons
• Measuring cup
• Colander or sieve (optional)
• Bowl (for soaking rice)

Critical Steps — Do Not Skip

• Soaking and draining the rice properly.
• Blending the tomato paste until very smooth.
• Tempering the spices without burning.
• Cooking the tomato paste until oil separates.
• Cooking rice on low heat and resting before fluffing.

Chef Tips from the Video

• Use small-grain rice for a more traditional, slightly sticky texture.
• Add a handful of peas or diced carrots for extra nutrition and color.
• A squeeze of lemon at the end brightens the flavors.
• For a richer taste, add a tablespoon of ghee with the oil.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 1 month. Thaw and reheat gently.

Room temperature: Safe up to 6 hours in cool weather; refrigerate if longer.

Make-Ahead Tips

• The tomato paste can be made 1-2 days in advance and refrigerated.
• Rice can be cooked and cooled, then reheated with a splash of water.