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    Home » South Indian » Tomato Pulihora

    Tomato Pulihora | Easy Tomato Rice Recipe

    Published: Oct 5, 2021 by Pavani · Leave a Comment

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    Tomato pulihora is a delicious South Indian style tomato rice. It is easy to make and a great side dish for any meal. You can also make it as spicy as you like.

    This no onion, no garlic rice recipe is perfect to make for Indian festivals. I cook the rice in a spicy tomato broth giving the dish a nice punch of tomato flavor.

    Pewter tray with a bowl of tomato pulihora

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Pulihora is a quintessential South Indian rice dish that I make for most Indian festivals. Traditional tamarind pulihora or lemon pulihora are the popular ones. But you can pretty much make pulihora with just about any souring agent, vegetable and grain.

    Idea for this easy tomato rice recipe aka thakkali sadam came from my mom. Rice is first cooked in a spicy tomato broth. And then seasoned with the usual pulihora tempering with lots of peanuts, ginger and green chilies.

    Brass bowl with spicy Indian rice

    I love the beautiful orange color tomato imparts to the rice. And all the different flavors in the dish make it taste absolutely amazing.

    This is one of my go-to rice recipes and it was always a hit every time with both family & friends. It is perfect for kids or anyone who's not a spice lover because it is mild and not too spicy. Do try it next time you are looking for an alternate to good old pulihora.

    Top view of a bowl with tomato pulihora

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make this simple Indian tomato rice recipe:

    • Rice - I prefer using sona masoori rice which is a medium grain rice. But you can also use long grain rice variety like basmati.
    • Tomato - you can use fresh tomato puree. But I use tomato paste because I always have it in my pantry.
    • Tempering - peanuts, urad & chana dal, mustard seeds, dry red chilies & asafetida (hing).
    • Ginger, green chilies and curry leaves
    • Turmeric, salt
    • Lemon or lime juice
    Ingredients needed - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make tomato pulihora:

    Soak the rice in water for at least 20 minutes.

    In a small bowl, whisk tomato paste in ¼ cup of water to make a smooth mixture. If you are using fresh tomatoes, then grind them into a puree.

    Heat 1 tablespoon oil in a heavy bottom pan or the Instant Pot on Sauté mode. Add tomato paste mixture (or fresh tomato puree). Cook on medium-low flame for 3~4 minutes or until the the mixture thickens and darkens in color.

    Cooking tomato paste mixture in Instant pot

    Add turmeric, salt and of water (adjust the water according to the rice you are using). Cook for 8 minutes on High Pressure/ Manual if using the Instant Pot. Let the pressure release naturally for 10 minutes, quick release the reminder.

    Let the rice cool for a few minutes. Then gently fluff the rice and set aside.

    Cooking rice in tomato broth

    Heat the remaining 2 tablespoons of oil in a pan, add chana dal, urad dal, peanuts, mustard seeds and dry red chilies. Once the seeds start to sputter and the seeds start to splutter, add hing and cook for 30 seconds.

    Next add green chilies, ginger and curry leaves. Mix well and cook for 2 more minutes.

    Adding sautéed peanuts to cooked rice

    Add this mixture into the tomato rice, mix gently to distribute the tempering evenly. Finally stir in the lemon juice and let rest for at least 10~15 minutes for the flavors to mingle. Enjoy!!

    Black board with bowl of rice

    Expert Tips

    • I recommend using sona masoori rice. But you can use any medium or large grain rice.
    • Use either freshly made tomato puree or tomato paste in the recipe.
    • Make sure to cook the tomato until fragrant before adding the rice. This will give the dish its characteristic tomato-y flavor.
    • Leftover tomato pulihora can be stored in an airtight container for 2 days.
    • Simple onion raita or plain yogurt is a great side dish for tomato rice.

    You might also like

    Here are few more dishes made with tomato that you might like:

    • Avocado Tomato Chutney
    • Oats dosa with tomato
      Tomato Dosa with Oats
    • White plate with cauliflower kofta and tomato sauce
      Gobi Kofta with Tomato Sauce
    • Nepali Tomato Chutney Recipe | Tomato Achar
    Brass bowl with tomato pulihora

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Top view of a bowl with tomato pulihora

    Tomato Pulihora

    Tomato pulihora is a South Indian tomato rice that is easy to make, spicy and delicious. A perfect rice recipe to make for Indian festivals.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Course: Main Course
    Cuisine: south indian
    Servings: 4 Servings

    Ingredients

    • 1½ cups Rice, I use Sona masoori rice, rinsed and drained
    • 3 tablespoons Oil, plus more to mix tomato mixture
    • ⅓ cup Tomato paste or use 3 medium ripe tomatoes
    • ½ teaspoon Turmeric
    • To taste Salt
    • 2½ cups Water, divided use
    • 2 tablespoons Peanuts
    • 2 teaspoons Chana dal
    • 2 teaspoons Urad dal
    • 1 teaspoon Mustard seeds
    • 2~3 Dry red chilies, halved
    • ¼ teaspoon Hing
    • 2~3 Green Chilies, slit
    • 1" Ginger piece, finely grated
    • 2~3 tablespoons Lemon/ Lime juice, adjust as per taste preference

    Instructions

    • Soak the rice in water for at least 20 minutes.
    • In a small bowl, whisk tomato paste in ¼ cup of water to make a smooth mixture. If you are using fresh tomatoes, then grind them into a puree.
    • Heat 1 tablespoon oil in a heavy bottom pan or the Instant Pot on Sauté mode. Add tomato paste mixture (or fresh tomato puree). Cook on medium-low flame for 3~4 minutes or until the the mixture thickens and darkens in color.
      Add turmeric, salt and of water (adjust the water according to the rice you are using). Cook for 8 minutes on High Pressure/ Manual if using the Instant Pot.
      If cooking in a pot, bring the water to a boil. Lower the heat, cover and cook till the rice is tender, about 15~20 minutes. Let the rice cool for a little bit.
    • Heat the remaining 2 tablespoons of oil in a pan, add chana dal, urad dal, peanuts, mustard seeds and dry red chilies. Once the seeds start to sputter and the seeds start to splutter, add hing and cook for 30 seconds.
      Next add green chilies, ginger and curry leaves. Mix well and cook for 2 more minutes.
    • Add this mixture into the tomato rice, mix gently to distribute the tempering evenly. Finally stir in the lemon juice and let rest for at least 10~15 minutes for the flavors to mingle. Enjoy!!

    Video

    Notes

    • I recommend using sona masoori rice. But you can use any medium or large grain rice.
    • Use either freshly made tomato puree or tomato paste in the recipe.
    • Make sure to cook the tomato until fragrant before adding the rice. This will give the dish its characteristic tomato-y flavor.
    • Leftover tomato pulihora can be stored in an airtight container for 2 days.
    • Simple onion raita or plain yogurt is a great side dish for tomato rice.

    Nutrition

    Calories: 424kcal | Carbohydrates: 66g | Protein: 9g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 260mg | Potassium: 372mg | Fiber: 4g | Sugar: 4g | Vitamin A: 404IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Nisha Sundar

      March 24, 2015 at 6:15 pm

      Thats such a tasty simple dish Pavani. I love your white bowl. Cute. 🙂

      Reply
    2. Harini-Jaya Rupanagudi

      March 26, 2015 at 1:51 am

      That is a brilliant idea, Pavani. Shall try it too.

      Reply
    3. Srivalli

      March 26, 2015 at 10:53 am

      Wow Pavani, the rice looks so bright and inviting..very nice one..

      Reply
    4. Global Tastes & Travels Inc.

      March 27, 2015 at 7:00 pm

      this sounds like a great rice alternative - I will def be trying this one

      Reply
    5. Global Tastes & Travels Inc.

      March 27, 2015 at 7:00 pm

      this sounds like a great rice alternative - I will def be trying this one

      Reply
    6. Sagarika

      October 06, 2016 at 2:18 am

      Wow!! I never thought of tomato pulihara.... That's ingenious... Will make it for prasadam....

      Reply

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