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 serving
409cal
9gprotein
69gcarbs
Ingredients
1.5 cups Sona Masuri Rice (Wash and soak for 20 minutes before cooking)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
A classic South Indian spicy egg masala where boiled eggs are simmered in a thick, luscious onion-tomato gravy. This flavorful dish is perfect with rice, roti, or dosa and comes together in under 45 minutes.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
About Tomato Rice, Cucumber Raita and Muttai Thokku
Aromatic Tomato Rice with cooling Raita and perfectly spiced, protein-packed Muttai Thokku. Soul-satisfying!
This tamil dish is perfect for lunch. With 811.81 calories and 29.299999999999997g of protein per serving, it's a muscle-gain option for your meal plan.
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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.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
3 tbsp Gingelly Oil (also known as Indian sesame oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (split black gram)
1 sprig Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Fennel Powder
0.75 tsp Garam Masala
1.25 tsp Salt (adjust to taste)
0.5 cup Water (as needed for gravy consistency)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce the heat to a simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
Peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the masala. Set aside.
2
Sauté the Base
Heat gingelly oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the mustard seeds and wait for them to splutter.
Add the urad dal and sauté for about 30 seconds until it turns light golden. Be careful not to burn it.
Add the curry leaves and let them sizzle and become fragrant for a few seconds.
Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This caramelization is crucial for the authentic taste of the thokku.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 6-8 minutes, stirring frequently, until they break down completely and become soft and mushy.
Continue cooking until you see oil separating from the sides of the masala mixture.
4
Add Spices and Simmer
Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and fennel powder. Stir continuously for 1 minute until the spices are fragrant.
Pour in 1/2 cup of water and add the remaining salt. Mix well, scraping the bottom of the pan.
Bring the gravy to a gentle simmer and cook for 3-4 minutes, allowing it to thicken into a thokku (a thick relish-like consistency).
5
Combine with Eggs and Finish
Gently place the slit boiled eggs into the thick gravy. Carefully toss them to ensure they are fully coated with the masala.
Add the garam masala, cover the pan, and let it simmer on the lowest heat for 2-3 minutes. This allows the eggs to absorb the rich flavors of the gravy.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
