How to make Tomato Peanut Rice

Tomato Peanut Rice

This is a flavorful South Indian-style rice dish made with tomato-beetroot puree, spices, and sautéed vegetables. Perfect for lunch or dinner!

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Ingredients

For Tomato Peanut Rice Base:

• 3 large tomatoes (cut into big pieces)
• A small piece of beetroot
• 1 cup rice
• 1.45 cups water
• Salt to taste
• 1 tbsp butter

For the Tempering (Tadka):

• 2 tsp oil
• 2 tbsp peanuts
• 1 tbsp urad dal (split black gram)
• 1 tbsp chana dal (split Bengal gram)
• 1 tsp mustard seeds (rai)
• 2 green chilies (big, slit or roughly chopped)
• 10–12 curry leaves
• 1 dry red chili (broken)
• 1 onion (sliced)
• 5–6 beans (chopped)
• 1 small carrot (chopped)
• 1 tbsp ginger-garlic paste
• ½ tsp red chili powder
• 1 tbsp sambar powder
• ¼ tsp turmeric powder
• Salt to taste

For Garnish:

• Chopped fresh coriander leaves
• ½ lemon (juice)

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Instructions

Step 1: Prepare the Tomato Peanut Rice

1. In a blender, add the chopped tomatoes and a small piece of beetroot. Blend into a smooth puree.
2. Rinse 1 cup of rice thoroughly in water.
3. In a pan, add the rinsed rice.
4. Pour in the prepared tomato-beetroot puree and 1.45 cups of water.
5. Add salt to taste and bring it to a boil.
6. Once it starts boiling, reduce the heat to medium.
7. After 5 minutes, stir the rice gently.
8. Let it cook for a total of 7–8 minutes or until the rice is cooked and the water is absorbed.
9. Add 1 tbsp of butter, mix well, cover the lid, and turn off the flame. Let it sit covered.

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Step 2: Prepare the Tempering with Vegetables

1. In a separate pan, heat 2 tsp of oil.
2. Add peanuts and roast them until they’re golden.
3. Add urad dal and chana dal. Let them turn slightly golden.
4. Add mustard seeds and let them crackle.
5. Add green chilies, curry leaves, and the broken dry red chili. Sauté for a few seconds.
6. Add sliced onions and cook until light golden brown.
7. Add chopped beans and carrots. Sauté for 2–3 minutes.
8. Add ginger-garlic paste. Cook for a minute until the raw smell goes away.
9. Add red chili powder, sambar powder, turmeric, and salt. Mix well and cook for another 2–3 minutes until the vegetables are tender and spices are well cooked.

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Step 3: Combine Everything

1. Add the cooked tomato rice to the pan with the tempered vegetables.
2. Mix gently but thoroughly so that everything is well combined.
3. Garnish with chopped coriander leaves and squeeze in half a lemon.
4. Mix again and serve hot.

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Serving Suggestion:

Enjoy with curd, raita, papad, or as-is for a spicy, tangy, and wholesome meal!