Tomato Rice: A South Indian Bliss Customized for American Palate

Traditionally or whenever I have eaten Tomato Rice has been spicy. In my recipe I have not only made it milder but also simpler. It goes extremely well with side of Roasted Bone Marrow.


  1. 1 cup rice, soaked for 15 minutes and drained
  2. 2 tsp coconut oil
  3. 1/4 tsp asafetida
  4. 1/2 tsp cumin
  5. 1/2 tsp coriander seeds
  6. 2 cardamoms
  7. 2″ cinnamon stick
  8. 2 cloves
  9. 1/2 thinly chopped onion
  10. 2 chopped tomatoes
  11. 1/2 tsp turmeric
  12. 1/2 tsp cayenne pepper powder or paprika for even milder version
  13. 2 cups water


  1. Heat oil in a pan and add all spices from #3 to #8. It is not necessary to have all the spices, it will turn out just as good even if you miss 1 or 2. If you don’t have whole spices, feel free to use powders. Just a dash each. Turn it till you can smell the flavors.
  2. Add chopped onion, keep turning till it turns translucent
  3. Follow it with tomato. Cover and cook the tomatoes for 5 minutes, till it becomes mushy. Mix it well.
  4. Add rice and keep turning on medium heat till mixture feels dry. Use a wooden spatula and be careful not to break any rice.
  5. Add 2 cups of water and cover it. Let it cook on simmer for 20 minutes or till rice is cooked.
  6. Serve hot with plain yogurt and if you are a real foodie like me you will have it with Roasted Bone Marrow. 





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