A tangy and flavorful one-pot rice dish from South India, made with ripe tomatoes, aromatic spices, and fluffy rice. It's a perfect quick meal or a popular choice for lunchboxes.
Prep15 min
Cook25 min
Soak20 min
Servings4
Serving size: 1.5 cups
412cal
9gprotein
69gcarbs
Ingredients
1.5 cups Sona Masuri Rice (Wash and soak for 20 minutes before cooking)
A cooling Kerala classic, this refreshing yogurt and cucumber side dish is flavored with a fragrant paste of coconut, mustard, and green chilies. A must-have for any Onam Sadya, it's ready in minutes.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
Flavorful Tomato Rice with cooling curd pachadi - a gut-friendly, homestyle comfort food you'll love!
This tamil dish is perfect for lunch. With 755.8100000000001 calories and 18.22g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
1 teaspoon
Chana Dal
1 sprig Curry Leaves
0.25 teaspoon Asafoetida (Also known as Hing)
0.5 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder (Adjust to your spice preference)
0.5 teaspoon Garam Masala
1.5 teaspoons Salt (Adjust to taste)
0.25 cup Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Rice
Wash the Sona Masuri rice 2-3 times until the water runs clear. Soak it in water for 20 minutes.
Drain the soaked rice and cook it with 3 cups of fresh water. You can use a pressure cooker (2 whistles on medium heat) or a pot on the stovetop until the rice is cooked and fluffy.
Once cooked, gently fluff the rice with a fork and spread it on a large plate or tray. Allow it to cool completely to prevent it from becoming mushy when mixed.
2
Prepare the Tempering (Tadka)
Heat oil in a large, wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Add the urad dal and chana dal. Sauté for about 30-40 seconds until they turn a light golden brown.
Add the curry leaves, slit green chilies, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté Onions and Cook Tomato Masala
Add the sliced onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and cook for one minute until the raw aroma disappears.
Add the finely chopped tomatoes along with salt, turmeric powder, red chili powder, and garam masala. Mix everything well.
Cover the pan and cook on medium-low heat for 10-12 minutes, stirring occasionally. Cook until the tomatoes break down completely, become mushy, and you see oil separating from the sides of the masala.
4
Combine and Garnish
Reduce the heat to low. Add the cooled, cooked rice to the tomato masala in the pan.
Gently mix the rice with the masala using a spatula or a wide spoon. Ensure the rice is evenly coated without breaking the grains.
Let the rice heat through on low heat for 2-3 minutes, allowing the flavors to meld together.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
154cal
5gprotein
13gcarbs
10gfat
Ingredients
2 medium Cucumber (finely chopped)
1.5 cup Curd (thick and whisked until smooth)
0.5 cup Fresh Grated Coconut
2 piece Green Chilli (adjust to your spice preference)
0.5 inch Ginger (roughly chopped)
0.5 tsp Cumin Seeds (for the paste)
0.25 tsp Mustard Seeds (for the paste)
0.75 tsp Salt (or to taste)
0.5 tsp Sugar (optional, to balance flavors)
3 tbsp Water (for grinding the paste)
1 tbsp Coconut Oil
2 piece Dried Red Chilli (broken in half)
1 sprig Curry Leaves
Instructions
1
Prepare the Cucumber
Place the finely chopped cucumber in a bowl. Add 1/2 tsp of salt, mix well, and set aside for 10-15 minutes. This helps draw out excess water.
2
Grind the Coconut Paste
In a small grinder or blender, combine the fresh grated coconut, green chilies, ginger, 1/2 tsp cumin seeds, and 1/4 tsp mustard seeds.
Add 2-3 tablespoons of water and grind to a smooth paste. Be careful not to over-grind the mustard seeds to avoid bitterness.
3
Combine the Base
In a large bowl, whisk the thick curd until it is smooth and creamy.
Add the ground coconut paste to the whisked curd and mix thoroughly.
Gently squeeze the excess water from the salted cucumber and add the cucumber to the curd mixture. Discard the water.
Stir in the remaining 1/4 tsp salt and the optional sugar. Mix everything well.
Heat the coconut oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add 1/2 tsp of mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the broken dried red chilies and the sprig of curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Be careful not to burn them.
5
Finish and Serve
Pour the hot tempering immediately over the cucumber and yogurt mixture.
Mix gently to incorporate the flavors. For best results, let the pachadi rest for at least 15-20 minutes before serving.
Serve chilled or at room temperature as a side dish with rice.
