Monday, September 03, 2012

Tam-Brahm Tomato Rice

There is a standard version of tomato rice, with onion, ginger, green chillies, spices, etc., which almost everybody makes. Here is a version followed by some communities in South India. It is delectable and spicy, and lasts much longer--so you can even pack it for a trip. Plus, it is sans onion and garlic, so OK on puja days as well.

Here is how to make it.


For tempering:
Til oil - 3 - 4 tbsp
Mustard - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Red chillies - 2
Asafoetida - 1/2 tsp

Fry in oil and powder coarsely:
Chana dal - 2 tbsp
Dhania (coriander) seeds - 3 tbsp
Red chillies - 4-6, according to taste

Other ingredients: 
Raw rice - 1 cup (clean and pressure cook it with three cups of water)
Curry leaves - a few sprigs, for garnishing
Salt, to taste


1. Clean and cook the rice, allow it to cool.
2. Fry the above-mentioned ingredients and powder coarsely - this is a standard 'masala' in Tamilian cooking, and can be used in curries, for making sambhar, etc.
3. Heat a little oil, add the mustard. Once it splatters, add all the remaining tempering ingredients, and roast till the dals are golden brown in colour.
4. Add the rice, salt and the powdered masala. Mix well with the tempering and remove from fire.
5. Add a little more til oil if the rice appears too dry. Garnish with curry leaves and serve warm.

This goes well with vadam or appalam and raita.

No comments: