Tomato Rice

Tomato Rice:

Tangy and mild spiced Tomato rice is a good combination with Potato and Brinjal, stir- fry or omelet. Tomato rice is one of the yummy South Indian special variety of rice which we pack for schools and offices to enjoy the meal with mild flavored. The natural color of red ripen tomatoes gives attractive color and succulent taste to this rice. Easy to prepare in the morning hours this Tomato rice mix can be prepared in early hand to mix with hot cooked plain rice.

Ingredients to Prepare:

Basmati rice -1 cup

Tomato Red -3 nos (250 gram)

Onion- 1 big size

Green chili -3 nos

Red chili powder -1/2 tsp

Turmeric powder- 1/2 tsp

Salt- 1 tsp

Sugar-1/4 tsp to enhance and balance the taste

Garam masala powder- 1/4 tsp(optional)

Curry leaves

Coriander leaves -1 tbsp chopped

To Temper:

Oil 3 tbsp

Mustard seeds-1/2 tsp

Channa dal-1 tbsp

urad dal -2 tsp

How to Prepare?

Wash and soak rice for 10 minutes, add 1: 2 cups water and cook.

Chopp onion tomato and green chilies.

Heat pan with oil and add “To Temper” ingredients.

Add chopped onion, curry leaves, and green chili stir till it gets translucent.

Add chopped tomato, (chopped few capsicums can be added if preferred for attractive color combination)saute for few minutes till it leaves its skin.

Now add Turmeric powder, garam masala, salt and chili powder cook in medium flame for 5 to 10 minutes until it leaves oil around the pan.

Tomato mix for rice is ready. This can be stored in the refrigerator for 4 to 5 days.

Take a wide pan, add the hot cooked plain rice and tomato mix we prepared in pre-hand. Mix altogether such that the masala coated with rice add salt if needed garnish with chopped coriander.





Paruppu Sadam / Dal rice

Paruppu Sadam:

A wonderful meal for your lunch box, only a few minutes of effort to prepare this delicious and energetic meal. Paruppu sadam is itself a complete meal, matches with any vegetable stir fry, potato spicy fry or with simple papad and chips. Greatly agreeable during the shortage of vegetables.

Paruppu Sadam
                                                                                             Paruppu Sadam

Ingredients to prepare: Yield for three person

Rice 1 cup

Toor dal- 1/2 cup

Sambar powder-1 tsp

Turmeric powder-1/4 tsp

Chili flakes-1/4 tsp

Salt-1/2 tsp

Tomato-1 chopped

Shallots peeled and chopped-7 nos

Capsicum -1 small cut into cubes

Curry leaves-1 twig

Ghee-1 tsp

Turmeric powder-1/4 tsp

For Seasoning:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/4 tsp

Assafoetida-1/4 tsp

Method to prepare:

Rinse rice and dal, add 2 1/2 cups of water soak for 10 minutes, add turmeric powder and cook in a pressure cooker for 3 whistles.


Heat Pan with oil and season it with above mentioned “For seasoning” ingredients.

Add hing and curry leaves to it, add chopped shallots, and tomato saute for a while and add cube cut capsicum.

Now add Salt, Chilli flakes and sambar masala powder,sprinkle some water.


Finally add cooked rice and dal to it mix well in low flame.



Smear some ghee and switch it off.

Paruppu sadam is ready to serve or pack for lunch.

Paruppu Sadam
Paruppu Sadam

Note: Capsicum is added for flavor if you don’t like you can skip it.

Rice and dal can be soaked and added to the seasoned ingredients, can be cooked  for 3 whistles after seasoning. It is up to your preference.








Chithra pournami falls in the month of may-Jun, we celebrate this as an auspicious day.

The full moon in Chitra: A full moon is considered auspicious in many religions because of its effects on the attitude of people. The full moon is said to promote creativity and positive sentiments. Sentiments are said to ride on higher waves of consciousness leading to an abundance of positive energy and higher consciousness.

Neivedhyam – ‘Cithrannam’, Lemon rice, Curd rice, Mango rice,Chakkara pongal and Coconut rice are prepared on this day with tender coconut juice, buttermilk and panakkam as prasadam for god.

Lemon rice-Ingredients:

Basmati or long grain raw rice-1 cup

Lemon-1 medium size

Salt 1 teaspoon

Turmeric powder-1/4 tsp

Cashew broken-5 nos

Channa dal-1 tsp

Urad dal-1 tsp

Groundnut-2 tsp

green chilli-3 nos chopped

Curry leaves-2 twig

Mustard seeds-1 tsp

Oil-1 tbsp

1. Wash and soak rice for 10 minutes, cook with 2 cups of water. spread cooked rice in a wide bowl to normal temperature.

2. Heat pan with oil add mustard seeds, urad dal, groundnut, channa dal, and broken cashew fry till golden yellow.

3. Add chopped green chilies and curry leaves stir for a while, add turmeric powder and salt, squeeze lemon (remove seeds) and switch off the stove.

4. Add cooked rice into the seasoned ingredients gradually mix well.

Mango rice – Ingredients to grind:

Mango (raw) -1 medium size grated or sliced to grind

Salt 1 teaspoon

Red chili-3 nos

Pepper-1/2 tsp

Cumin seeds-1/2 tsp

Sugar-1/2 tsp to balance the sourness (optional)

Grind above ingredients to a coarse paste, keep it ready to mix with rice.

Mango rice
Mango rice

Ingredients to prepare rice:

Basmati or long grain raw rice-1 cup

Oil-1 tbsp

Mustard seeds-1 tsp

Urad dal-1 tsp

Curry leaves-2 twig


1. Wash and soak rice for 10 minutes, cook with 2 cups of water. spread cooked rice in a wide bowl to normal temperature.

2. Heat pan with oil add mustard seeds, urad dal, fry till golden yellow.

3. Add coarse ground mango paste, stir well saute until you get nice aroma approximately-2 to 3 minutes.

4. Add cooked rice and mix gently.

Coconut rice-Ingredients:

Grated coconut-1 cup

Rice-1 cup

To season:

Red chilli-2 nos

Urad dal-1 tsp

Cashews broken-4 to 5 nos

Mustard seeds-1 tsp

Oil-1 tbsp

Curry leaves-2 twig

Method to prepare :

1. Wash and soak rice for 10 minutes cook with 2 cups of water. Spread cooked rice in a wide bowl to normal temperature. To enhance the richness of coconut flavor, you can boil rice in coconut milk.

2. Heat pan with oil season with mustard seeds, urad dal, channa dal, red chili, and cashew nuts fry till golden brown.

3. Add curry leaves and grated coconut fry for a minute.

4. Add cooked rice in it, sprinkle salt and mix gently,

Curd rice:

Tamarind rice mix:

Chakkara Pongal:

Sambar Sadam/Bisibelabath

Sambar Sadam/Bisibelabath:

Bisibelabath is a dish that originated in Karnataka. Sambar sadham or Bisisbelabath. On request, I feel to post this on my blog to encourage them to cook for this weekend as a special recipe.

We used to have the regular menu for lunch, Sambar with plain rice and vegetables as additional.Here this is a mix of all together with freshly ground Masala which enhances the Aroma and Taste.Simply awesome with Papad or chips or any vegetable stir fry can match this wonderful Bisisbelabath.

When we look at its health benefits, there is in no doubt that this dish is very healthy with rice, as it is abundant in carbohydrates, and it acts as fuel for our body. Protein is rich in Dal with soluble fiber, Vegetables rich in vitamins and nutrients, along with Aromatic Masala which enhances the taste, altogether Bisibelabath/Sambar sadham is a healthy and filling dish, try and Enjoy!

Bisibelabath /Sambar Sadham
Bisibelabath /Sambar Sadham


Rice-3/4 cup

Toor Dal-1/4 cup

Bisibelle bath Powder-1/4 cup or 3 tablespoon

Asafoetida-1/4 tsp

Salt-1 1/2 tsp

Turmeric powder-1/4 tsp

Tamarind extract-1/4 cup or 1 gooseberry sized juice

Vegetables according to your preference cut into cubical shape,





Green peas


Green chili-2 nos



To Temper:

Oil or Ghee-1 tbsp

Mustard seeds-1 tsp

Asafoetida(Hing) 1 pinch

Curry leaves a twig

Groundnuts or Cashews to add more crunchiness can be added to your Interest

Ingredients to Roast and Grind bissibele bath powder:

Red Chilli-9 to 12nos according to your taste buds

Urad dal – 2 tbsp

Channa dal-2 tbsp

Fenugreek(Methi) seeds-1/2 tsp

Cumin seeds-1/2 tsp

Coriander seeds-2 tbsp

Coconut grated-2 tbsp or desiccated

Cinnamon-1 inch piece

Cloves-3 nos



Method to proceed:

1.Heat pan with one tsp of oil and roast the above ingredients to golden colour, grind to powder.

Bisi belle bath powder
Bisi belle bath powder

2. Pressure cook Rice and dal as you prefer separately or together, I have cooked both together for 3 whistles with 3 cups of water.

3. In a vessel boil, 2 cups of water add all cut vegetables, Tomato and Onion, allow it to boil.

Now add turmeric powder, tamarind extract, salt and Asafoetida, when the vegetables are soft cooked add the bisibele bath masala powder half portion of the ground powder or masala 1/4 cup approximately, mix it well without any lumps.


Add cooked rice and dal, to the boiling sambar stir it well, Let it cook on low flame for 3 more minutes.

Finally, season it with Mustard seeds, a pinch of asafoetida (Hing) and curry leaves, Ground nuts or Cashewnuts to enhance more crunchiness( it is optional), sprinkle some fresh Coriander leaves on top and serve with Papad or chips.

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