Indian · PANTRYHOP RECIPE
Tomato rice
35 minutes · 4 servings · vegetarian
A simple South Indian rice dish often made with leftover rice.
Ingredients
Check you have the quantities below.
- 3 cups cooked rice
- 2 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 medium onion, chopped
- 2 medium tomato, chopped
- 1/4 tsp turmeric
- 1 tsp salt
- 1 tsp sambar powder
- 2 tbsp cilantro, chopped
Let’s make it
- Heat oil in a pan and add mustard seeds and cumin seeds.
- Cook onion 3 minutes, then add tomato, turmeric, salt, and sambar powder.
- Cook until the tomato breaks down into a thick masala.
- Add cooked rice and toss gently over low heat for 2–3 minutes.
- Finish with cilantro and serve.
Use mild sambar powder or less of it for a gentler flavor.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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