Spicy Tomato Rice – Tomato Pulihora Recipe

The Spicy Tomato Rice, also known as Tomato Pulihora, is an authentic Andhra delicacy that is bursting with tangy flavors and aromatic spices. This vibrant dish is a South Indian classic, often enjoyed as a main course, especially during festivals or as a quick comforting meal. Infused with the bold flavors of Bisi Bele Bath spice powder, tomatoes, and a unique tempering, this recipe is simple to prepare and pairs beautifully with traditional accompaniments like curd, dal podi, or a fresh vegetable salad.

Recipe Overview

Cuisine: South Indian
Course: Main Course
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

Main Ingredients

Ingredient	Quantity
Cooked rice	2 ½ cups
Tomatoes	3
Bisi Bele Bath Spice Powder	3 teaspoons
Salt	To taste

For Tempering

Ingredient	Quantity
Chana dal (Bengal Gram Dal)	1 teaspoon
White Urad Dal (Split)	1 teaspoon
Cumin seeds (Jeera)	½ teaspoon
Mustard seeds (Rai/Kadugu)	½ teaspoon
Green Chili	1, slit
Dry Red Chili	1
Cashew nuts or Peanuts	2 teaspoons
Oil	1 ½ tablespoons
Asafoetida (Hing)	½ teaspoon

Nutritional Information (Approx. per serving)

Nutrient	Value
Calories	240 kcal
Carbohydrates	35 g
Protein	5 g
Fat	8 g
Fiber	2 g
Sodium	300 mg

Instructions

Prepare the Tomato Puree
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- Start by washing the tomatoes thoroughly and chopping them into chunks.
- Blend the tomatoes in a mixer or blender until smooth, creating a fresh tomato puree. Set aside.
Prepare the Bisi Bele Bath Spice Powder (Optional)
- If you don’t have Bisi Bele Bath spice powder ready, you can prepare it beforehand. It takes an additional 10-15 minutes to make this spice mix.
Heat Oil and Start Tempering
- In a large wok or kadai, heat the oil over medium heat.
- Add the chana dal, urad dal, and cashews (or peanuts). Stir-fry for about 10-20 seconds until they turn golden brown and emit a nutty aroma.
Add the Spices and Chilies
- Once the dals and nuts are roasted, add the cumin seeds, mustard seeds, slit green chili, dry red chili, asafoetida, and a few fresh curry leaves.
- Stir briefly until the mustard seeds crackle and the spices release their aroma.
Cook the Tomato Puree
- Carefully pour the tomato puree into the tempering mixture. Be cautious as it may splatter.
- Add the Bisi Bele Bath spice powder and salt. Mix well to combine.
Simmer the Mixture
- Let the tomato mixture cook for about 7-8 minutes on medium heat. Stir occasionally.
- Cook until the oil starts separating from the tomato mixture, and it thickens slightly.
Combine with Cooked Rice
- Transfer the tomato mixture to a large mixing bowl.
- Add the cooked rice and gently mix until all the rice grains are coated evenly with the flavorful tomato masala.
Taste and Adjust
- Taste the rice and adjust the salt or spice levels, if necessary.
Serve
- Serve the Spicy Tomato Rice with a bowl of curd (yogurt), Andhra-style Paruppu Podi (Dal Podi), or a fresh Indian vegetable salad for a complete meal.

Chef’s Tips

Perfect Rice Texture: Ensure the cooked rice is fluffy and grains are separated. Avoid mushy rice for the best results.
Custom Spices: If you don’t have Bisi Bele Bath powder, you can substitute it with a mix of sambar powder and garam masala for a similar flavor profile.
Nuts Options: Cashews or peanuts add a delightful crunch, but you can skip them if you prefer a nut-free dish.
Storage: Tomato Pulihora tastes even better the next day as the flavors intensify. Store it in an airtight container in the refrigerator for up to 2 days.

Serving Suggestions

Pair this delicious Spicy Tomato Rice with:

Yogurt (Curd): The cooling effect of curd balances the spice.
Andhra Paruppu Podi (Dal Podi): Adds an extra layer of flavor.
Indian Vegetable Salad: A crunchy and refreshing accompaniment.

This vibrant and tangy Tomato Pulihora recipe is a crowd-pleaser that is sure to become a favorite at your table!