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Tomato Rice



Cook the rice so that the grains are separated. Let the rice cool. Chop the onions and green chillies fine. Quarter the tomatoes. Dry roast the fenugreek seeds until they turn golden brown in color. Grind into a fine powder. Heat a little oil in a frying pan and add mustard, urad dal; when the mustard crackles add the green chillies and onion and fry the onions till they turn brown. Add the quartered tomatoes and sambar powder and saute for a few minutes. Add fenugreek powder to the tomato mixture and fry for a few minutes. Add the cooked rice and mix well along with salt. Mix well and serve.
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