South Indian

Tomato rice

| Rekha Vengalil


You will need –
  • Rice (I use basmati) –  1 cup
  • Oil – 2 tablespoons
  • Mustard – ¼ teaspoon
  • White Urad dal – 1 teaspoon
  • Cinnamon – 1 small stick
  • Cloves – 2 no’s
  • Cardamom – 1 no
  • Curry leaves – One twig
  • Grated Garlic – 2 teaspoons
  • Grated Ginger – 2 teaspoons
  • Green chillies -1 or more if you need it very spicy
  • Onion – 1 large
  • Chili powder – ½ teaspoon
  • ¼ tea spoon Turmeric
  • Salt to taste
  • Cherry tomatoes – 1 cup or if you are using big tomatoes – 1 no.
  • Tomato paste – 2 tablespoons
  • Frozen peas – 1/2 cup
  • Hot water – 2 cups
  • Coriander leaves for garnishing



How to –

Soak rice for 15 minutes in water. Drain and set aside. In a skillet, heat oil and splatter the mustard seeds then add in the white urad dal cloves, cinnamon, cardamom, curry leaves and fry for a minute.


Now add ginger- garlic and fry for a minute or until the raw smell is no more. Once done add the green chilli, onion and fry till the onion turn light brown. Add the chopped tomato pieces, tomato paste, salt, chilli powder and turmeric. Once the tomatoes are cooked (takes about 3 minutes on medium heat) add the rice, peas and mix well to combine. Add hot water, cover and cook till the rice is completely cooked.

Garnish with coriander leaves or mint leaves and serve hot. 

Palakkad style Varutharacha ulli Sambar

| Rekha Vengalil



You need – 
  • Toor daal – 1/2 cups
  • Shallots- 10-12 nos
  • Tomatoes- 1
  • Tamarind – A small lemon sized ball
  • water- 1/3 cup
  • Turmeric Powder -1/4  teaspoon

For Grinding-
  • Coriander seeds-2 tablespoons
  • Red chilies-5-6
  • Grated Coconut-1/3 cup
  • Asafoetida -a good pinch
  • Curry leaves-1 string
  • Fenugreek seeds- 1 teaspoon

For Seasoning-
  • Mustard – 1 teaspoon
  • Red chillies – 1-2 nos
  • Curry leaves – 1 twig
  • Cumin seeds – 1/2 teaspoon

How to –
  • Pressure cook Toor daal and shallots until done.
  • Soak the tamarind in water for 10 to 15 mins.
  • Add the tomatoes and tamarind juice.
  • Dry roast all the ingredients for grinding till fragrant and grind them into a fine paste
  • Add the ground paste to the cooked daal and simmer for a couple of minutes.
  • In pan, heat oil and add the mustard seeds and cumin seeds. When they start crackle, add curry leaves and the halved red chili. Saute for 2 – 3 minutes and pour this seasoning over the sambar.
  • Serve hot with rice or idlis.