Tomato Pulihora | Easy Tomato Rice Recipe

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.

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.

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.

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

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.

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.

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!!

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:

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

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

Cook ModePrevent 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

1x2x3x

• 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!