Spicy Tomato Rice | Tomato Pulihora Recipe
Interesting rice recipe made with tomato puree and spiced with bisi bele bhat powder
Pulihora is an authentic andhra recipe where plain rice is flavoured with spices and tangy ingredients. The most common versions are using a tamarind base(chintapandu pulihora) or lemon juice (nimmakaya pulihora) or raw mango(pachi mamidikaya pulihora). I tried to substitute this with tomato puree which inherently is mildly sour (and with a mild twist of adding bisibele bhath powder) and Spicy Tomato Rice | Tomato Pulihora Recipe was a super hit with the family.
If you like this recipe, try more recipes like
- 2-1/2 cups Cooked rice
- 3 Tomatoes
- 3 teaspoons Bisi Bele Bhat Spice Powder
- Salt , to taste For Tempering
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1 teaspoon White Urad Dal (Split)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds
- 1 Green Chilli
- 1 Dry red chilli
- 2 teaspoons Cashew nuts , or peanuts
- 1-1/2 tablespoons Cooking oil , or as needed
- 1/2 teaspoon Asafoetida (hing)
How to make Spicy Tomato Rice | Tomato Pulihora Recipe
To begin making the Spicy Tomato Rice | Tomato Pulihora Recipe, chop the tomatoes roughly. In a mixer grinder, blend them into a smooth puree.
Incase, the bisibele bhath masala.powder isn't ready, preparing Bisi Bele Bath Spice Powder takes roughly 10-15 min additionally.
To a large wok or kadai heat the cooking oil. Once the oil is hot, add the chana dal, urad dal, cashewnuts (or peanuts if using) and roast for 10-20 seconds or till they are a bit browned and appears done.
Next, add in the cumin, mustard , green chilly and red chilli, asafoetida and the curry leaves
Now that the tadka is done, add in the tomato puree to the kadai carefully avoiding any possible splutter on your hands.
Add in bisibele bhath masala powder, salt and mix well.
Let this mixture cook for about 7-8 minutes until you notice oil leaving the sides of the pan or until you notice the tomato pulp reduces slightly and thickens up. It is then time to turn off the heat.
Transfer this to a wide bowl, add the cooked rice and mix gently until all the ingredients are well combined. Adjust the salt levels if needed.
You can also substitute store bought tomato puree . I tried both the versions. However, store bought ones only add a slightly dark color to the rice.
Using fresh ripe tomatoes gave a bettee taste and texture to the dish.
I havent added haldi specifically because it turns the color of the rice pale and yellowish and my daughter always insisted for 'tomato rice' be red in color.
The cooking time and preparation time ia generally 10 min only provided the bisibele bhath masala powder is ready. Otherwise, it would probably take you 10-15 min to prepare that.i havent included this preparation time though.
Spicy Tomato Rice | Tomato Pulihora Recipe is part of the Recipe Contest: South Indian Cooking