BM #116 : Week 4, Day 6
Theme : Simple everyday thali
It’s been awhile since I made tomato rice at home. So when I saw it in Narmada’s space, it reminded me to prepare it again. We usually serve it with yogurt/raita and/or with potato fry and chips, if we have it at home. At some point, I started adding a handful of mint leaves to tomato rice and I love that combination.
My son likes the curd rice- potato fry combination. He also likes curd rice with pomegranate seeds in it. So I added that too to our lunch menu.
This is a simple meal, easy to put together especially if you have some cooked rice ready. Tomato rice can be made in different ways and mine includes sautéing onions and tomatoes with all the masalas and then adding cooked rice to it. Sometimes I use sambar powder in place of all the spice powders. Adding mint leaves add its own taste, one which I like a lot.
Read on for the recipes and more pictures.
The thali has
- Tomato and mint rice
- Onion raita
- Potato fry
- Curd rice with pomegranate seeds
- Potato Chips
Tomato rice with mint leaves
- 1 1/2 cups cooked rice
- 1 tablespoon oil
- 1 small onion, chopped finely
- 3 big tomatoes, chopped finely
- 1 tablespoon grated ginger
- 2 green chilies, chopped finely
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/4 cup mint leaves, chopped finely
- Salt as needed
- Heat oil in a pan. Add chopped onions along with chopped green chilies and ginger. Sauté until onions are done.
- Now add the chopped tomatoes along with the spice powders and salt. Cover and cook, stirring in between to prevent it sticking to the bottom of the pan. If it’s dry, add a little water. Cook until the tomatoes are mushy and soft. Now add the chopped mint leaves. Mix and let it cook for a minute or two. Add the cooked rice and carefully mix to evenly distribute the tomato mix. Turn off the heat and serve with raita.
- 1 teaspoon oil
- 2 eggs
- 1 tablespoon of herb of your choice, optional
- 2 tablespoons chopped onion
- 1 teaspoon of chopped green chilies
- Salt and pepper to taste
- In a bowl, add the eggs along with herbs, onions, green chilies, salt and pepper. Beat well to mix evenly.
- Heat oil in a pan. Add the egg mixture and let it cook. When the bottom is done, Flip and cook the top as well. Take off the heat and serve as a side to rice.
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8 thoughts on “Mint tomato rice thali”
This is surely one amazing combo which we will enjoy a lot. I also love the flavor of mint in tomato rice. With potato fry and omelette it is double treat. one of the best and comfort food.
Even though you are saying it is a simple lunch, I would say it is comforting and filling. I love such simple homely meals. The tomato mint rice along with potato and raita is just what I want. Yum
I too like mint leaves in my tomato rice. Such a filling and a comforting platter for sure. So yum
Awesome spread Rajani. All of us love tomato rice and make it in different ways. This plate is simply so inviting! Enjoyed all your everyday thalis which look very elaborate as well..:)
We love mint in anything and everything. So this version of tomato rice will definitely be appreciated. Lovely meal setup there. And my folks say that aloo fry makes all food tasty. :)
We do make a lot of potato fry , onion raita – tomato rice is a favourite with my dil , and she makes it very often . We all love mint in our food and use it generously , so will definitely use it next time .
Thank like the pomegranate in curd rice – looks pretty .
A beautiful platter which will satisfy all .
The platter is a very satisfying one. That mint must add flavor to the tomato rice. A bhath, potato curry and yogurt rice always ends up being a filling and delicious meal, at least in our home. :)
Loving the hint of mint coming thru the tomato rice, Rajani ! Will try this combo the next time ..