Spicy Tomato Rice and Raitha

Spicy Tomato Rice - perfect for a cold autumn dinner.

I was never a fan of tomato rice as a kid. But, this taste is one that grows with you as you grow up. Or at least it was for me.

This version is a spicy spicy version - like almost 'call the fire station' spicy! As you read the post, you'll see what I'm talking about. My sister once told me this recipe years back. And once I did this the first time, I never went back to the boring old tomato rice.

You can cut back on the heat while making this - but why? Is it not fun to eat spicy stuff with cold raitha and a gulp of cold water, your eyes watering a little bit - your nose sniffling with the heat. Sometime don't you just want to eat like that? I do..and that's when I make this! LOL!

Let's get to the recipe.

Ingredient Check list:

Basmati Rice - cook 2 cups with 3 cups water.
Onions - chopped finely
Ginger, Garlic, Green Chilli - chopped finely
Tomatoes - lots of it - again cut into really small pieces.
Salt
Turmeric Powder
Rasam Powder
Sambar Powder
Ghee - 2 tsps

In a wide pan, add about 1 tsp of oil. Fry the ggg stuff - the green chilli, ginger and garlic. Then, add the onions and fry for a couple of minutes.

When the onions are done, add the chopped tomatoes and mix well.

 

Now comes the best part.

Add 1 tsp of turmeric powder. Add salt to taste. Now, add 3 tsp of Rasam Powder and 2 tsp of Sambar powder - that's right - its 5 tsp totally - I told you it was spicy! Don't be a sissy! Well..if you insist, cut it down to half! And write down 100 times in a paper - "I am a sissy"

Look at that - don't your eyes just water looking at all this awesome spice?

 

Mix well and let this cook on medium for a while. Add about 2 more tsps of oil at this point. 

 

Keep cooking until most of the moisture evaporates.

 

You can see the tomato paste getting thicker. Keep stirring it so it does not stick to the bottom.

 

 

Cool down the cooked rice so that they don't stick together.

 

When the tomato paste is done, mix the rice little at a time with the tomato paste. Add salt if required. At this point, add about 2 tsp of ghee - that just brings out all the flavor and cuts down the heat a little bit.

 

There - that's done!

 

Here's an aerial view from the sky chopper camera! LOL!

 

For a quick side dish for the tomato rice, I made a raitha with bell peppers and cucumbers. Cut bell peppers into really small pieces and fry in a tsp of oil with some mustard seeds tadka.

 

Add the cucumbers and the sauteed bell peppers in a bowl. Add a little bit of salt for taste. 

 

Add fresh curds to this and mix well. Add some chopped cilantro and Raitha is ready!

 Serve tomato rice hot with raitha!

 

Here's a up close and personal look at the rice! 

 

This one is almost invading into its personal space. But hey..what the hell. I can't resist!

 

 Enjoy. Peace Out!